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Polishing ratio 55%. The rice and rice malt are domestically grown and produced in Japan, the koji rice is Yamadanishiki, and the kake rice is Yume-Ichiken. The ratio of rice used is 20% Yamadanishiki and 80% Yume-Ichikyo. All are carefully described on the back label.
It is also carefully described on the back label as a rare junmai ginjo-shu brewed with black malted rice from shochu (Japanese liquor).
When poured into a glass at room temperature, it has a rather solid golden color. When you take a sip, you first taste a rich sweetness. It is hi-iru, but there is a slight effervescence? It is delicious!
After the rich sweetness, there is a moderate acidity. There is no unpleasant alcohol taste, and the rich umami of the rice can be felt well. The aftertaste is also mild, and the first taste is very sweet.
The aftertaste is mild, and the initial sweetness is characteristic, but my impression is that it is more of an authentic sake than the black malted rice or the description on the back label would imply.
It is a delicious sake that makes me look forward to drinking it every evening! It is the type of sake that soaks in when you are tired, and I love it!
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