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Junmai-shu with a rice polishing ratio of 50% for koji rice and 60% for kake rice. The koji and the yeast are made of Yamadanishiki, and the Kake rice is made of Gohyakumangoku and other good rice for sake brewing. Moreover, the yeast used is the K9 series, which is a profile of a major player in the industry.
When poured into a glass at room temperature, the color is slightly golden, and since it was cold, the aroma is not very strong. When you put it in your mouth, it is surprisingly not glamorous, and you can feel the flavor of the rice right from the start.
It's a little dry, but calm and beautifully crafted with a lot of class. It's extremely refreshing, but you can still taste the flavor.
The aftertaste is a little dry but not intense. It is noteworthy for its astringency, which would be best complemented with a witty snack.
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