shitakke
It is a full-bodied, yet surprisingly refreshing autumn sake⁉︎ It is a sake made using the raw yeast method and has a lot of acidity. The rice used is Yamadanishiki, but the sweetness is very restrained. It is rather bitter. I felt that the higher the temperature, the more directly the flavor could be felt. I have a feeling that the flavor will be more pronounced if it is allowed to sit for a few days. According to the back of the label, it is recommended to be heated up to 50 degrees.
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