Kei
Slightly sweet, with a touch of alcohol.
There is a slight aromatic quality, but it seems to be offset by the alcoholiness.
Here is an excerpt
This special junmai sake is made by polishing only 60% Yamadanishiki and fermenting it slowly at low temperature for about two months from the Yamahai yeast to the unrefining process, bringing out its fruity aroma and mellow flavor. It has the broad acidity and rich flavor that only Yamahai brewing can bring out in food. It is a "carnivorous Junmai-shu" that goes especially well with meat dishes, yakitori (grilled chicken), and other dark-flavored dishes.
Alcohol content: 15 to 16 degrees Celsius
Rice polishing ratio: 60
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: 100% Yamadanishiki
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