Takasago松喰鶴 純米大吟醸
numaking
Takasago, which is considerably less difficult to obtain than Jishin.
The backbone seems to be the same, but the branches and leaves are quite different.
The ginjo aroma is weak, and the acidity and aftertaste are strong.
It reminds me of gari (pickled ginger).
Therefore, if you are going to drink it at a sushi restaurant, this is the one you should choose.
Japanese>English