かっぺ正宗
The specs are for a special junmai, but it has a sharpness, richness, and aroma reminiscent of a ginjo. It is slightly gassy, but very tasty.
The jacket is also good, making it easy to imagine the taste. Unfortunately, the rice variety is not written on the bottle, but I got the impression that the aftertaste was short. The rice polishing ratio is divided between koji rice and kake rice, so the koji rice must be made from sake brewing rice. Freshness is the main selling point of this sake!
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