Y.Tokushige
It has a modest standing aroma. The mouthfeel is full-bodied with a mellow umami flavor, but the acidity and bitterness finish it off nicely. The thickness and sharpness of the acidity may be derived from the omachi? It is a strong sake, but it can be enjoyed on its own. Of course, it can also be served with a meal. It is delicious!
(Perhaps because it shares the point of brewing Yumachi with flower yeast, it is similar to the Li Bai we had a while ago, full and mellow and delicious.)
Sake rice: 100% Omachi grown in Okayama Prefecture
Polishing ratio→50
Alcohol content→17
Yeast → isolated strain from Tokyo University of Agriculture (begonia flower yeast)
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