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The rice is polished to 65% and 100% Oceto is used as the raw material rice.
According to the back label, it is a sake brewed by making the most of the sensitivity of UMAMI, the iriko soup stock culture that has been popular in Kagawa Prefecture for a long time.
We had it cold, but it was surprisingly hard. There is no ginjo aroma or gorgeous sweetness, only a delicate sourness and bitterness, and the aftertaste is very dry.
It is not the type of sake where the flavor of the rice spreads quickly as I imagined from the name, but it is certainly the perfect sake to bring out the flavor of the food.
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