ひなはなママ
My favorite Kangiku. This is made by polishing the rice to 29%. It must be a great technique to polish rice to that level.
The aroma is very fruity and the sweetness typical of Kangiku spreads from the entrance. The second half was a bit gassy and went down smoothly.
It is the least sweet and most mature of all the Sangiku sakes I have had so far. It is the kind of wine that you can drink all the time without getting tired of drinking.
I like Kangiku-san after all 😊.
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