Kayo
It is made by combining yellow and raw malted rice with Bodhi yeast.
Dark sweetness from the glucose, slight acidity from the kamishige yeast.
Since it is a kijo sake, I imagined it to be strong, but it is relatively soft.
It is very Shinsho-like and delicious!
Tin is more tasty than ceramic, but the balance of sweetness and acidity is better with ceramic.
It goes well with darker dishes.
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