Tatsuriki無濾過生原酒 神力
Tsugukichi
It's thick.
And drunk.
I haven't been this drunk on sake in a long time.
Purchased through a hometown tax payment.
This is the first time I've ever tried Ryuuriki, and my friend and I got quite addicted to it.
I heard that this rice was originally used to make sake in many places.
I heard that this rice is now obsolete due to the introduction of Yamada Nishiki and other rice varieties.
But if it can brew such good sake, shouldn't it be in the spotlight again?
I would like to try Yamadanishiki and Yamadajo next time.
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