Tokeisou
Rice polishing ratio 60%, 100% Miyamanishiki
Sake degree +2.0 Acidity 1.4 Amino acidity 1.1 Yamagata yeast.
I wanted to drink something whitish, so I opened this one. At first, from the supernatant, the aroma is soft and peachy, and when you drink it, the taste is rather bitter and light.
When I mixed it well, the carbonation became frothy, giving the impression of a cider somehow. The bitterness is supported by the sweetness, and the taste is refreshing.
I'm drinking it with mackerel today. It seems to match the flavor quite well.
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