はがね
Recently there have been a lot of sweet sake, but this time it was not so sweet, but it was sharp and masculine.
I also drank it hot as it was recommended,
It was very well-balanced and delicious.
It was the first time for me to drink a sake made with a sake brewer who does not add lactobacillus to the brewing process. I would like to try other sakes as well, as I have yet to discover their flavor trends.
Yamadanishiki from Hyogo Prefecture, special A district, 65% polished rice ratio, sake degree ±0, acidity 1.7, alcohol 16.0%.
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