moby
This is a series of sake tasting sessions to compare the same conditions other than the rice used for the sake.
The rice for April is Hoshiakari. It is sharp and dry. It is crisp and refreshing, which is good for this season, which is gradually becoming hotter and hotter. The aroma that spreads to the nose when you take a sip is nice, but it seems to quickly fade away and the umami of the rice remains impressive. It tastes somewhat clean and cool.
I've been trying fruity, sweet, easy-drinking ones lately, so this is one of them.
Japanese>English