寿梨庵
I saw this at my local supermarket and bought it.
It's made from 100% local Koshitanrei, with 55% polished koji rice and 75% polished kake rice. Is it unusual that the polishing of koji rice and kake rice are so different? The price is rather low, and it is experimental. I was interested in this experimental sake.
It is slightly foamy. Flavors like lychee and grape. The impression changes completely in the second half when it is contained. At the end, you can feel the body. This is a new development for me. It's complex, but not cohesive, like a blend of different alcohols.
It's definitely an interesting sake. I'm hoping for a second batch or something!
Japanese>English