Milan Hauser
Type: junmai genshu, rice: Akitakada, Hiroshima Hattanso, polishing rate: 70%, Hiroshima yeast, alc.: 13%
This is a different kind of beast. The aroma was like junmai sake, full of rice koji. I didn't smell any fruit so I was very surprised by sharp acidity, like citrus fruit. The acidity is so strong it feels almost like white wine. But there is depth to it at room temperature. It is made with white koji.
This sake is refreshing and with body. It's interesting and well made but too sour for me.