It is made with a luxurious 80% koji ratio. We bought two bottles, one rough and one medium. This one is the rough runner and probably has a cleaner impression than the medium runner. The fruitiness and aroma are gorgeous, and while delicate, it is also complex and delicious with depth and umami.
As the name suggests, you can feel the philosophy of Iwashimizu. It goes surprisingly well with meat dishes, with a sense of unity that overlaps the deliciousness of meat and meat. The balance between sweetness and a hint of bitterness is superb.
50% koji rice. It has a rich sweetness and umami, yet is so elegant that it is hard to believe it is a pure sake. It has a depth like a noble wine, and the gentle bitterness in the latter half is exquisite. It stands out when paired with food, and even though it is rich, it is easy to drink and can be consumed in an instant.
Souplesse is an orikara-mi (orikara rice) sake with 20% koji rice because it is a "niwari" nengo. It is clean, modern, and pleasantly refreshing, like a summer sake. It gives the impression of champagne, and I thought it would go well with the appetizers of the course meal.
Highly recommended! Anyway, it is fruity and acidic, almost like a white wine. But the gentle sweetness of rice is also wonderful. Goes well with edamame.
