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I've had this sake at a pub before, but I never had a chance to buy it myself.
I found it at a newly opened liquor store in my neighborhood and bought it without hesitation.
The rice polishing rate is 50% for koji rice, 60% for kake rice, and 100% for Domaine Sakura Yamada Nishiki rice.
The rice is made from local Yamada Nishiki grown only in the fields that are on the same water vein as the brewing water. You can feel the unbelievable commitment!
When you pour it into a glass, you can smell a slight ginjo aroma.
When you put it in your mouth, the taste of green apple spreads with impressive acidity. While the sourness leaves a strong impression, it is indeed Yamadanishiki. The flavor of the rice can be felt quickly and smoothly.
This crispness is the lightness of the aftertaste. Perhaps it was because it was chilled well, but it was surprisingly crisp and refreshing, with a clean aftertaste that left almost no residue.
Personally, I don't mind if it's more dense and stubborn, but in general, I think this elegance will be highly appreciated.
Anyway, I think it's a delicious sake with an impressive acidity that doesn't need to be written about.
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