This is one of the Ehime Sakurahime series, which uses "Ehime Sakurahime yeast," a floral yeast for sake breweries isolated from "Sakurahime," a flower originally bred in Ehime Prefecture.
The smooth taste and slight bitterness on the palate are unexpected from the label.
Continuing with the first time, I tried a sake from Ehime this time. I had never heard of Matsuyama Mitsui sake rice. The POP advertised that the sake could be enjoyed at various temperatures, so I tasted it at room temperature first.
It had a gentle ginjo aroma and just the right amount of smoothness in the mouth. It has a rather clear appearance and taste for an unfiltered sake, and the aftertaste cuts through easily. This would make a great food sake 🎵.
Next time, I will lower the temperature and enjoy the change.