なまころ
It tastes like a honjozo (pure rice sake).
There is no ginjo aroma and the taste has an eginess.
The aftertaste is clean and the aftertaste is soft with a little fullness.
It is said to be made in Oizumi-cho, Yamanashi with natural water from the Yatsugatake Mountains and sake rice produced in Yamanashi Prefecture, but I would like to see it made with Yamadanishiki. I wish they would try making it with Yamadanishiki, and then it would be clear whether the Yamanashi sake rice was bad or the toji's skill was bad.
I feel it can't be helped though, since it is inexpensive at around 1,200 yen for a No. 4 delivery...
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