flos_lingua_est
The regular Hishiko seems to use a yeast that produces a lot of caproic acid, and although it has a good reputation, I personally avoided it a little. I decided to buy this one when I heard that it also produced isoamyl acetate. The shipping pattern is unusual in that the Hiiri is released in January or February, and the nama-shu is released in March, but this one is Hiiri. However, is this really a Hiiri Junmai-shu? I can only think of it as a Junmai Ginjo raw!
The aroma is fresh and apple-like. There is a slight effervescence, and it is so fresh that it is hard to believe it is Hiiri.
The mouthfeel is soft and smooth. The sweetness is not so much as the name suggests. It is not the flaky thin feeling that is often associated with dry sake, but it has a strong sense of umami and acidity. This is one of the few points that make it a Junmaishu.
There is a strong hint of apple in the aroma, so those who like it will not be able to resist it.
On the second day, the acidity develops and it becomes a modern sake with a great balance. The apple-like aroma has calmed down a bit, and it is now close to my personal favorite. I feel that cold sake is the best temperature to drink it as it has no peculiarities.
According to the owner of the sake shop, some people buy only this sake, which makes sense.
Japanese>English