Tacky
Last time I drank a pure rice daiginjo sake made with Comet (sake rice), and this time I drank a ginjo sake made with Kitashizuku.
There are three types of sake rice in Hokkaido: Ginpu, Comet and Kitashizuku. Each has its own characteristics: a robust taste, a light taste and a balanced taste between Ginpu and Comet.
In the case of this sake, however, I felt it had a softer taste than Comet.
It's better for drinking at home, but it doesn't have much impact in an izakaya (Japanese style pub).
＜When I heated it up, it was delicious. The bitterness came out in a good way and made an impact.
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