うまから
Rice polishing ratio 70%, alcohol 18
Rice used: Dewanosato
Sake degree +28, Acidity 1.3
Yeast used: Beconia (University of Agriculture)
Color
Slightly transparent
Aroma
Almost like Daifuku (rice cake)
Taste
Attack is normal
Some sweetness, almost no sourness and bitterness, some alcohol bitterness
Aftertaste
Excellent sharpness, some alcohol lingers
Good as a food wine ◎〜○
Enhances the taste and aroma of food
The driest sake in Japan
It is also difficult to taste.
Beautiful...or is it?
Only full-bodied, mysterious deep taste
Alcohol taste is there, aroma is gone.
In a sense, it has no character.
Maybe it is similar to rice shochu?
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