寿梨庵
It seems to be a new line of sake called Sanzui, and the taste is very different from the image I have of Kashiwa Roshi, which caught me off guard. It is an unfiltered, unpasteurized sake made mainly from Gohyakumangoku. The acidity is emphasized and it is very modern and fruity. It is light, but still has a good taste of rice. Is this due to the Niigata G9 yeast? It is indeed a little reminiscent of Abe.
There are many breweries in Nagaoka that are traditional breweries (recently, Kubota is trying to be more modern), but I don't remember drinking this kind of sake before.
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