Kab
It is a very local product, but it does not seem to be a local product.
The aroma is mild but fruity, with a hint of kiwi or muskmelon.
When you drink it, it is a little melon-like, but it also has the umami of rice, and the alcohol is not prominent.
At room temperature, it has the umami and sharpness of rice, and approaches a mellow feeling.
When heated to 40-45℃, the classic feeling becomes stronger. It has a nice sharpness, but it is slightly sticky, so I personally think it is best served cold or at room temperature.
It is good. It is like a light, orthodox, regular junmai sake, and has no aluzoe feel to it.
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