Ryota
This active nigori sake is pressed by the Fukuro-hozuri method, and only about 30 bottles of the 1,800ml equivalent are made per year. It is slightly effervescent, and one should be careful not to spew it out, but the taste is rather elegant, depending on the mood of this tyrant.
It is a Daiginjo made from Yamadanishiki from Hyogo Prefecture with a 35% milled rice ratio, a slightly dry sake with a Sake meter of +3, an acidity of 1.3, and an alcohol content of 16 degrees C. The yeast used is HD-101 from Shizuoka Yeast.
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