Y.Tokushige
A nice umami type of sake. The sweet umami of the rice comes gently, followed by a hint of fragrance that spreads to the palate, and then a darker umami and bitterness that is firm and delicious! The sharp acidity in the back of the throat in the aftertaste is also impressive.
Probably not famous, but good! Successful connoisseurship at the store!
Sake rice: Yamadanishiki produced in the Asahina district of Fujieda City
Rice polishing ratio→70
Alcohol content: 17
Sake degree → +3
Acidity → 1.4
Yeast → Shizuoka yeast (NEW-5)
Japanese>English