南十字輝
7/10
There are three types of cold-aged sake at Ryusei.
Yamadanishiki, Omachi, and this Hachitan.
I thought it was the Hachitan Nishiki, but it is Hachitan 35.
I have not compared them, so I cannot tell the difference in taste, but I guess it was made as a relatively dry type.
I think it's a good balance of a dry sake with a cold sake-like quality.
Yamadanishiki would be a bit more rounded.
How about Omachi? I would like to try it.
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