Rigel
Brand development. I told the liquor store what flavors I liked and they recommended this one.
The aroma is subdued, but the sweetness is like a combination of sugar and lactic acid. There is no miscellaneous taste.
When you drink it, it goes from sweet with a strong fizzy taste to sour. This alone is a common sweet and sour modern, but here the sweetness is a lactic acid type and it is deep and close to the umami taste. It is a contradictory expression, but it is light and smooth, and the richness and bitterness of the rice remain gently in the aftertaste.
It has a punchy mouthfeel. I think it is a sake quality that does not lose to the meat type.
Japanese>English