さなD
The rice used is Ginginga from Iwate Prefecture.
It is an aluzoe daiginjo as I imagined, or rather as I was looking for.
It is very smooth.
To put it extremely simply, it is sweet alcohol water.
It's not the type that has a lot of flavor, but I don't mind it.
It was not bad with gyoza (dumplings) with plenty of meat juice.
It's a Daiginjo spec, but it's a good sake to drink easily.
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