nout
I heard that Kamikawa Daisetsu Brewery's Tokachi, which used to be available only in the Tokachi region of Hokkaido, is now available nationwide.
Unlike Kamikawa Daisetsu, the brewing water seems to be a little harder, but the overall taste is still soft.
The sourness asserts itself modestly, and there is a slight astringency and spiciness in the aftertaste.
It is refreshing and easy to drink, but the rice polishing ratio is as high as 70% and you can feel the full flavor of the rice, so it is very drinkable.
I think I understand a little why Kamikawa Taisetsu is so popular.
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