Chizu
100% Miyamanishiki from Akita Prefecture, 55% polished rice
Alcohol content 15%.
No.6 yeast
The aroma is subdued yet gorgeous. It has a strong umami flavor, but the light acidity and sweetness make it easy to continue drinking.
It is a fire-aged version of the raw sake produced in December last year and drunk in January. The bottle was finally opened today. (Manufactured in June).
Is the nama sake also 100% Miyamanishiki? I checked and found that there was 2% Akita Komachi in the mix. I honestly can't tell the difference, but it has no gasiness and the image of orange is not so strong, but if you have ever had Yamamoto, you will agree that it is delicious.
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