um
Alcohol content: 13
Rice used: Undisclosed
Rice Polishing Ratio: 60% (Koji rice), 66% (Kake rice)
At a sake meeting in Tokyo.
I have the impression that Masamune Kikki is famous for its sake with alkoze, and junmai sake is not so common.
The aroma is subdued. The mouthfeel is dominated by acidity, with a hint of sweetness, but the acidity stands out.
The relatively low alcohol content makes it crisp and dry, a characteristic of Rakuji.
The yellowtail nameko was served, and it went very well with it.
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