I tried this sake because it is a rare sake from Tottori. The taste is quite peculiar right after opening the bottle, so there are different tastes. The acidity is very effective. On the first day, we had yellowtail with Tosa nuta, a combination with a strong habit, and it was a satisfying evening.
After that, the taste mellowed and it became easier to drink.
That being said, I would not recommend it to those who like a refreshing sake. If you prefer a strong sake, why not give it a try?
We have brewed a junmai ginjo that is more than dry. It is a sake with rice flavor and sharpness.
About the brewery
A hawk soaring in the sky
Kotoura Town, where Otani Sake Brewery is located, is blessed with nature, with the Chugoku Mountains, including Mt. Rice grown in this blessed land, melted snow water from Mt. Daisen, clean air, and cold winter climate produce "Takayou". The rice used is basically "Yamada-Nishiki", which is suitable for sake brewing, and "Tamakae", "Gohyakumangoku", and "Strong", which is a rare rice produced only in the Inaba area before World War II, are used according to the sake quality. Rice is a living organism, and even the same rice has different properties depending on the climate changes during the year, and is so delicate that its taste can vary even over the course of a year. For this reason, only carefully selected rice is used each year.
For the sixth cup, I selected my personal favorite "Takayuu" since the topic was Yonago, Tottori, and the Sea of Japan scenery!
It has a slight green apple taste.
It has a smooth smooth texture and a light dry taste that lives up to its name of "super-harakuchi" (super dry). It has a hard-edged flavor with the umami of the rice, which is always my favorite ✨.