とりはつ
Local strong rice is used.
The rice is polished moderately to maximize the flavor of the rice, and daiginjo was not recommended at the brewery.
They are aiming for a junmai sake that goes well with warmed sake. Basically dry.
I sensed a lot of care and attention to detail in the brewing of this sake.
The acidity was not strong for a sake made from raw sake. It was soft and easy to drink.
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