um
Alcohol content: 16
Yamada Nishiki
Rice polishing ratio: 60
At a corner bar in Ginza, Tokyo. It was served in a wine glass.
The aroma was fruity, and I felt that the aroma was more pronounced in a wine glass than in an inokuchi (cup).
The taste was like a stable Jikin, with a very good balance of acidity, sweetness, and umami.
The waitress explained about sake by comparing it to champagne.
The restaurant was also very crowded with tourists from overseas.
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