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Polishing ratio is 70% for koji and 80% for kakemai. Yamadanishiki and Miyamanishiki are indicated as the raw materials. The yeast is Association No. 7.
The red label is said to be a camellia.
The website says "Yuyamanishiki," but perhaps the website is mistaken.
I had previously had a special junmai (orange dahlia) from Hanashimi, which was very tasty, so my expectations were high.
It was rich on the palate! Yum!
The first sip is impressively acidic, but then you can enjoy the deliciousness of the rice, which is not sweet.
As the cup progresses, the sourness becomes familiar and the umami comes to the fore.
The aftertaste is a little dry and dry, but it is not unpleasant at all and can be drunk very easily.
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