もよもよ
Ryoseki Shuzo is also famous for having provided technical support to Takagi Shuzo, the famous brewer of Jyushiro, and the taste is close to Jyushiro. Well, I've never had Jyushiro.
The label is simple, but the purple color has a sense of luxury. This time it is a Junmai Ginjo, so there is no alcohol added. The rice is cut down to Junmai Daiginjo specifications.
When you drink it cold, you can feel the sweetness and acidity of the rice or koji more than the alcohol-like feeling. It's not fruity.
I thought it would be better warmed up, so I heated it up, and it became less alcoholic and more koji-like and sweet. I prefer it at room temperature to about 45°C.
I used to be a fan of cold, unfiltered, unpasteurized sake, but recently I've come to think that this kind of heated sake can be good, too.
Purchased from: Asahiya Shuten
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