酒呑みKen1
The rice used for R3BY was Akebono rice from Okayama Prefecture.
I think it was Akihikari for R2BY and Akebono was Shugetsu. ......
The aroma is sweet, fruity, and gentle, derived from the Hakuto yeast.
The mouthfeel is sweet, but not sticky.
The bitterness tightens up the taste, and the deep flavor of the rice is strong.
Gentle acidity and a fresh piquancy on the tip of the tongue assert the unfiltered raw sake character.
The aftertaste is long, with a slightly fragrant and sweet aroma like caramel coming through the nose.
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