Dai
Omachi rice, which is representative of Okayama, is used. It has a slightly fruity aroma and is a slightly dry sake with both umami and sharpness, making it easy to drink and suitable as a mid-meal drink.
We enjoyed it with meat and potatoes and pickled horse mackerel Nanbanzuke. ☺️
The origin of the name is that it was a sake offered to the Mimasaka Katsuyama clan. I learned a lot about it.
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