sikamaru
@Sushi Shoji
The third cup.
Of course I know Tomikunaga, but this is another brand I usually don't pay much attention to. I have an image of Hiroshima sake as dry on its own.
The sake rice used here is called Yatansusa, which is said to be the oldest sake rice in Hiroshima. It is said that they are making sake by reviving it. (I have a hazy memory, so I could be wrong, but it's my mistake, not the sommelier's.)
It is a good sake.
Is the rice good, or is the production good in the first place?
Of course, both are probably the reason why it has such a great flavor, but it has changed both the image of Hiroshima and that of Tomikyucho.
The overall flavor is concentrated and nicely integrated. A refreshing sweetness accentuates the flavor and gives it a gorgeous appearance. It is so smooth and clean that it gives the impression of disappearing in the mouth.
Is this an expensive sake?
Japanese>English