のーさん
I bought it on the recommendation of a sake shop.
The rice polishing ratio is 60%, which is not low, but we decided to buy it because it is from a sake brewery in Hokkaido and the rice is ginpu, which is a sake brewing-friendly rice produced in the local town of Tobetsu.
The TB in the third photo represents the town of Tobetsu (this is from Twitter).
Immediately after opening the bottle, it has a soft pichishwa feeling. And it's easy to drink. It's the kind of thing you can't stop drinking, the kind that makes you wonder if you'll have a day off tomorrow (I'm working tomorrow).
It's like water. Very refreshing. Personally, it reminds me of the refreshing feeling I had the first time I drank Tatenogawa.
It's one of those things that runs out as soon as you open it, so I want to go buy some more soon. But I can't go because I have to work tomorrow, so I've confirmed my reservation.
I've always preferred to drink rice that is milled at 50% or less, but I feel like my range has expanded.
I agree with your recommendation. I'm sure this will disappear from the market soon. I don't know how much it is in circulation, but it's something I look forward to every year. I don't know how much is available, but I feel really happy to be able to drink such a delicious sake made with local rice. I think I'll be supporting (and consuming) this brewery from now on. I'm glad to have met them.
Such sake.
Cheers!
Japanese>English