たけさん#Drinking at home
I thought Rokuhan was a very umami-rich sake, but this one is dry, but the umami comes out slowly, and it tastes like it was made in the olden days, which is something a professional would like.
It is the opposite of today's fruity sake.
It doesn't stand out on its own, but I think it would go well with simmered dishes or grilled fish.
Japanese>English