ariccy
It has a high malic acid producing yeast, lactic acid from Yamahai, and citric acid from white koji, and the acidity is 5.2. In order to balance the acidity, the sake degree is -22, which looks quite sweet when you only look at the number.
The aroma is mild, and if I had to say more, I could feel a little sourness like Yamahai.
When you put it in your mouth, you can feel the malic acid attack at first, but then the umami and sweetness spread in your mouth, and I personally feel it is mellow. It has a higher acidity than normal sake, but it is not sour, it is just high acidity sake.
The overall taste is quite rich, but the acidity makes it a refreshing sake. Surprisingly, it has something in common with rich dry sake. The only difference is the balance between the sweetness and the umami of the richness.
The taste is not so good, but it is interesting to drink once in a while. If I have a chance, I would like to try Type C, which has a violent acidity.
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