Dai
I have always been curious about this local sake with its unique and Showa-esque name 😁 (apparently it was created in the 1950s).
It is made mainly from Hachitan-Nishiki, a rice suitable for sake brewing produced in Hiroshima Prefecture, and is said to feature a mild mouthfeel that makes the most of the characteristics of soft water brewing.
The gap between the impact of the name and the standard sake quality is interesting 😆.
Japanese>English