南十字輝
7/10
There is a "Tourmai" series, isn't there?
It is positioned as a challenge sake using various types of rice.
The "Asahi" used in this sake is a rice rice, so it seems to be an outlier in the Meguromai series.
The rice polishing ratio is 70%, so the concept of this sake is to have a strong rice flavor with a low milling ratio.
However, the taste is so aromatic that it could be called a ginjo.
It is very tasty, with a firm flavor followed by a light, refreshing taste.
I would like to collect and compare three different kinds of sake from different rice varieties.
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