ogwStrong Junmai Ginjo-shu from Tottori Prefecture
It is read as "Goryoku".
It is said to be made from "Goryoku," Tottori Prefecture's sake rice, which is said to have a longer history than Omachi.
The rice is polished to 50%, making it a junmai ginjo of the daiginjo class.
The taste is dry, light, and refreshing. It has a rather structured taste, but it is just right, not too thick or too thin. It is firm yet refreshing at the same time. The spiciness is just right and there is no alcohol smell. A sake with a high degree of perfection.
Quite tasty. Highly recommended.
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