yosi
Junmai Nama-nama sake with a rice polishing ratio of 60%.
Upon investigation, "yeast-free" refers to a sake brewing method that finds the "natural yeast power" living in the brewery and brews sake by fermentation.
It must be an extremely difficult method of making sake, which makes us imagine the outstanding "experience," "technique," and "sense" of the toji.
Pouring it into a glass, one can smell the sweet smell of rice, which is different from the fruity ginjo aroma. The first impression after drinking is a refreshing mouthfeel and fine sweetness. The aftertaste is also a strong sweetness from the rice.
It is not what is called "fruity," but it is a sake that lets you feel the full flavor of the rice.
This is also delicious!
Degree of my preference (self-assessment)
★★★★★★★☆☆☆
Japanese>English