麹 Joe
This is a kuheiji grown in the cellar under the floor.
It's a fire-aged sake made for heating, but I started drinking it cold around the fire. It's a great taste vector, however, and I found myself with an empty bottle before I had time to warm it up.
I'll have to buy a repeat bottle and warm it up next time.
It's a moderately balanced sake, and the way it's brewed allows you to enjoy the best parts of the rice, Yamada.
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