ﾏｶﾛﾆ
It is said to be made with a 65% rice polishing ratio, junmai once-fired, and 100% Iwate-grown Hitomebore.
They sell several brands of seasonal sake at a local supermarket, like a campaign by a sake company.
I remember that they used to offer Asa-opening, a 100% Hitomebore summer sake, which was very tasty.
This time, it was a bit more acidic on the palate. This may be because the sake had been kept at room temperature in the store despite being once-fired.
When you taste it carefully, the sourness goes away and the umami of the rice can be felt.
It is a stable taste even for edible rice.
Japanese>English