sacchaso
I've been curious about Kouryugiku for a long time, and I was able to buy it while I was in Tokyo playing with friends.
It has the most characteristic acidity I've ever had. It's almost like yogurt? But it was a great balance and it was really tasty. Personally, I thought it might be classified as a "wacky" type, but my wife seemed to like it a lot.
When I looked it up, I found out that it was made using lactobacillus acidophilus. I understand.
Overall, it was a very interesting sake, with an impression of citrus, not sweet mikan, but more like iyokan or hassaku.
I'd like to drink another series, too.
Preferred: ☆☆☆☆
Japanese>English