はかたサバスキー
This ginjo-shu is made by polishing up to 40% Yamadanishiki produced in Hyogo Prefecture.
It has an intoxicating aroma unique to ginjo-shu.
You can also enjoy the umami of the rice, but the aroma comes first and the umami follows.
It is delicious, but I realized once again that my preference is for junmai.
Thank you for the sake.
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