しんたろ
This is my first Morishima. It is light and dry, with a modest aroma, but the umami of the rice can be felt, and the lingering aftertaste is very gutsy. I had previously thought that "light" meant that it was also light, but it turned out to be wrong. It seemed to go better with fatty meat than light sashimi.
Yamada-Nishiki 60%, 15% alcohol by volume, bottle heated in a hot water bath after bottling.
The stone on the Morishima label is a symbol of fortitude in overcoming difficulties with a piece of Oyaishi stone from the brewery that collapsed in the earthquake, and also seems to mean that they want to be a stone's throw away from sake.
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