The first sake brewing rice in Hokkaido, Ginpu, is used. It is refreshing and crisp, yet the umami is very clear. It's dangerous because it doesn't feel like it's 16 degrees.
Old wine over 4 years old, is it blended?
It is old, but not too old.
It is said to be good when heated, but I am not sure if I can ask for it, and it is almost gone.
Sake degree -4
Rice used: Kitsushizuku
Rice polishing ratio 65
We served it at room temperature.
I had a hard time choosing the first hand. Not too spicy and packed with flavor (vocabulary?). It has a good aroma and a smooth taste.
It has a unique Junmai aroma that passes through the nose and goes down the throat.