ささかま3
It is a local sake, but I drank it for the first time.
It had a soft mouthfeel, followed by a bitter taste and a nice sharpness.
I learned from the label that it is called "Osaki.
According to the explanation by the brewery, this sake is made by growing Miyamanishiki, Aikoku, and Hiyori rice in the company's own rice fields in Osaki, which is undergoing reconstruction.
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