marumaruo
Third bottle in the HIZIRIZM drinking comparison. This one is made from 100% Watanabune from Shiga Prefecture, with 50% polished rice and 15% alcohol by volume. The gasiness was the strongest! The bottle was opened with my hand, but the stopper blew away!
Shiga Watashune No. 6 is interesting. Developed by the prefectural agricultural experiment station, it is said to have its roots in a native variety named "Watafune" that was collected from all over Japan during the Meiji period (1868-1912) and was improved in 1916 through "pure lineage separation," in which superior individuals are selected to show their characteristics.
It is large-grained, with a large heart white (the central portion of the rice), and produces a good sake with little cloying taste. It is cultivated as a prefectural government-recommended variety.
On the other hand, its tall ears of rice tend to fall over in the wind and are susceptible to pests and diseases. It is also susceptible to pests and diseases. It was gradually shunned because of its difficulty in cultivation, and its cultivation ceased around 1960 as it was replaced by Yamada-Nishiki, a high-grade sake rice produced mainly in Hyogo Prefecture. Watabune is the treasured rice of Shiga Prefecture. It is interesting to know about sake rice.
Watanobune has a pleasant ginjo aroma and mild flavor. The order of the rice was probably good: white malted rice, Yamadanishiki, and Watanobune. Once again, I feel like I have learned how interesting sake rice is.
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