Y.Tokushige
It has a firm acidity and umami. The base of the sake is clean and refreshing, but the rich umami and acidity make it a perfect match for many different types of food. It is quite good!
Sake rice → Kake rice: 80% Hyakumangoku Norishiro produced in Ishikawa Prefecture
Koji rice: 20% Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio→80
Alcohol content→16
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