takeshon
This is the first type of sake I've ever had.
Is it because it's Hanafuki? Is it because it is Shoroku's original yeast?
According to the "sake maniac" who introduced it to me, this yeast has a character that prevents the alcohol content from rising above 18%.
As a result, I think it is impossible to make it super dry, but even so, I enjoyed the indescribable taste of a refreshing mouthfeel with a good umami that lingers in the mouth and disappears quickly.
As you continue drinking, you can feel the punch of the wine, which is interesting.
It has an originality that cannot be compared to anything else.
I would like to try other Rokune as well.
3.9
Rice used: 100% Aomori grown Hanabukiyuki
Alcohol content: 16%.
Apparently it goes well with seafood.
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