bouken
It looks like all of them use locally grown rice, as did the two types of Kitanosho I posted the other day.
It seems that only Ryu-ryoku and Koko use Jinryoku all the time. I'm sure there are other places like Okura that use it for single use.
When I tasted it, my impression was that it was quite sweet and the second half was heavy, but it was smoky and the flavor of the rice came through with a bang. It has a strong bitterness at the end. It is not the type of sake I would drink on its own, so I will have to wait and see.
I don't think it should be chilled too much.
If you like Shimane or Tottori area sake, this would be good for you.
I think it has a quality of sake that would not be affected by letting it sit for a while.
There are glimpses of sweetness and a fruity atmosphere, but I wonder if it's basically more of a classic.
Is it a multi-faceted, multi-personality sake?
Japanese>English