Kumakichi
For the second fish of the day, I bought a repeat of the Hirotogawa nigori that I got hooked on last year.
I've had a variety of nigori, but the gasiness is so tight and intense!
When served at a very cold temperature, I felt more sharpness than sweetness, but as the temperature gradually rose, the original elegant sweetness and flavor quickly spread and became my favorite flavor!
It can be enjoyed in a variety of ways, such as drinking the supernatant or mixing with the oli.
Rice polishing ratio: 60
Alcohol content: 16%.
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