まつちよ
It is Kaiun no Shunyo🍶.
Originally developed as low protein rice for diabetics and kidney disease patients, it began to be used as sake rice because of its low amino acid content (less cloying taste).
The initial aroma is slightly sweet and gorgeous.
In the mouth, it has a refreshingly clear sweetness and umami, as is typical of Kaiun, but it may be a little hard 🤔.
I guess we can expect more in the future 🤔.
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