山廃純米
～On the way back from a visit to Zenkoji Temple for the once-every-seven-years Gokaicho, I bought a bottle at the sake brewery's direct sales counter. It is a Junmai Daigin. The balance of acidity, sweetness, and bitterness is an art form. I can drink it forever.
Rice used: Yamadanishiki (both rice and malted rice)
Polishing ratio = 40
(From the brewery's website)
This one is as good as Jyushiyo's Honmaru...or is it too much for them?
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