りゅうじ2号
The top aroma is smoky and fragrant. When you drink it, the fragrance, sweet and bitter umami, and astringency spread. It also has a slight sourness. The aroma is also fragrant, and since it was made in 2021, it may have been aged for a long time. Is it the flavor of Yamahai? Rather than freshness, it tastes like a sake that has been aged for a long time. This is a deep taste. However, I may not like Yamahai. It goes well with pudding because it makes me want something sweet. However, it was too long for being a draft sake, and it had a great savory and astringent taste. I still thought it should be drunk immediately. It is similar to Kuroemon XVI's Aki-agari Yamada-Nishiki, which is once-hot-brewed.
On the second day, it became a little milder and easier to drink. When warmed to lukewarm, the aroma became more pleasant and the sweetness and acidity became more pronounced. I drank it with undiluted melon calpis and it became very tasty. I recommend it. I can drink it without hesitation. I think I will be addicted to mixing it with Calpis. The sake has a bit of an aftertaste, but the sweetness of the calpis is more noticeable than the astringency of the sake, so it is not just sweet, but delicious.
Miyamanishiki
Rice polishing ratio 65
Alcohol 13%.
Japanese>English