The sake was made by deciding not to add lactic acid or enzyme agents, and interacting with natural microorganisms.
It is characterized by a sweet and sour, fresh mouthfeel and is easy to drink due to its low alcohol content of 13%.
Aroma is more of a cemedine type than fruity. The richness and sweetness of the rice is rich and stays with you. No bubbles. The freshness is apparent in the nose, but it is classically dry. It is a bit tiring to drink. Firefly squid, potato salad, chikuzen-nimono, fried horse mackerel
The sourness and sweetness are to my liking.
The acidity and sweetness are to my liking, but the umami is a bit lacking.
But it's a bottle you can enjoy.