Okunokami純米吟醸 無調整生
はがない
The one I had a while ago.
Rice used: Hachitan Nishiki
Polishing ratio: 50
Sake meter: +1.5
Acidity: 1.4
Specific name: Junmai Ginjo
Nama/Hiirei: Nama
Higashimurayama's specialties are "Shimura-ken", "Daijyo-buda-ar-manju (not sure what is Daijyo-buda)", and "Yamori". It has a gorgeous ginjo aroma and is juicy with lots of flavor. I would like to try it again, and then try orikara and arabai, aiming to become a Yamorah.
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