とっきー
It may be a somewhat rare brand.
It is said that the rice is polished by a water wheel using a stone mortar and pestle.
They said that this was a good match with the sake yeast.
This is interesting.
It has a lactic acidity like a sake yeast yeast, but it is moderate.
The bitterness is stronger than the sweetness, and it has a delicious flavor.
I think this sake takes advantage of the hard water characteristic of Hyogo Prefecture, and I like this kind of complex flavor.
I am not sure if this sake is recommended for everyone, but I personally think I have found a very good sake!
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