It has a calm aroma, and when you taste it, you will be surprised by the round flavor with umami, and it is well matured.
It is especially good with autumn foods with a slightly bitter taste, such as saury 😁.
Sake: Kamikami Akimari Nama-moto Junmai Sake [Miwa Sake Brewery, Hiroshima Prefecture].
Slightly citrusy and salty with a hint of acidity. Lingering bitterness and a sense of alcohol.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: 100% Senbon-Nishiki produced in Hiroshima Prefecture Polishing ratio: 65
Alcohol content: 15
Yeast used: No yeast added
Toji:Yuji Miwa
We had a standard Junmai sake from Kamikazukogen-cho, Hiroshima Prefecture.
The sake rice is Hachitan-Nishiki from Hiroshima Prefecture, and the refreshing acidity tightens the overall flavor, with a moderately dry finish. It is a bit on the classic side, but I like it because it is the very image of hard-core Hiroshima sake.
The natural bacteria, which has a moderate miscellaneous taste of 65% that makes us feel the climate of Hiroshima, has become a refreshing and moderately sweet sake after 300 years, and we felt the autumn.