Seiichi
The first sake I've had in a long time is Mu Kaze. It's been a while since I've had this one!
The sake is made with out-of-quality Yamada Nishiki rice, so it is not allowed to be labeled as junmai ginjo or equivalent. This is the first time I have learned that there is such a rule about out of equal rice.
I had it at room temperature, and it was perfect as a food sake, with a sense of maturity, sharpness, and unobtrusive flavor!
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