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The rice and rice malt are domestically produced, and the rice polishing ratio is 60%.
When poured into a glass, it has a slight golden color, and in the mouth at room temperature, it is very clear and even a little hard at first, but you can immediately taste the umami of the rice without any unnecessary spiciness or other unpleasant taste.
The aftertaste is not alcoholic, but rather refreshing and a bit more mature.
It is not flashy, and it may seem a bit spartan or a bit tsundere, but it is delicious in its own way.
I finished the bottle thinking that it would go well with fatty yellowtail sashimi or simply wasabi shoyu.
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