りょうすけ
The mainstay of summer sake is none other than Kabutomushi.
It has a clear mouthfeel, a refreshing acidity, and a bitterness that has an outstanding sharpness.
The quality seems to be the same or even better than in previous years, even though the brewery has changed to a "nama-hashiroshi" (sake brewing method) this year since it returned to Edo (present-day Tokyo).
I don't remember exactly what it tasted like last year, but it seems to be more sharp and more like a soft drink, but in a good way.
If I'm not careful, I can finish a bottle in an instant.
If there will be a UA version, I'd love to try that too.
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