ochi
Preference ★★★★☆
Rikuwada, the rice used to make this sake, was a variety I had never heard of before.
Upon research, I found out that it is a rare sake rice bred by Mr. Takagi, the brewer of "Jyushidai" and that there are only a few farmers who grow it and its quantity is very small.
Furthermore, according to online information, only Hana Yuu is currently using this rice, which piqued my interest, so I made a reservation and purchased it.
It was smooth (somewhere between smooth and smooth), sweet (-4.9 sake on the sake store's page I looked at), and had a rich umami flavor that I really liked.
Upon closer inspection, I was also surprised to see that it was junmai, not junmai ginjo. It had a beautiful texture with no cloying or roughness,
I also thought it was wonderful that it had a nice sharp aftertaste despite being sweet and umami.
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