Chokki
Daishichi Junmai 69%, 15%, 720ml, 1,390 yen
In my mind, this sake represented the image of "Namo Hashiroshi". They have been using pure rice and making sake since the 1950s.
The taste is stable. The astringent taste fits well with food, and the acidity is typical of Daishichi.
To be honest, I am not good at the acidity of Daishichi's sake, but it is unquestionably Daishichi that is the standard for the taste of my world's sake.
Every year, I feel like I understand the greatness of Daishichi more and more.
However, how many people can tell the difference in taste between the regular rice and the super-flat polished rice?
Rating 3.9 (out of 5.0) 20231115
Japanese>English