Y.Tokushige
Sweet and sour and fruity. It is said that using white yeast (usually yellow yeast, apparently) produces a sour taste that is mainly derived from citric acid. The first impression is that it has a strong sweetness, but the acidity spreads to the back of the mouth, and there is a lingering bitter taste that is refreshing. Although it is fruity, it did not go badly with other snacks such as pickled bamboo shoots and chicken skin!
Rice polishing ratio: 65
Sake rice→100% Yamadanishiki produced in Hyogo Prefecture
Alcohol content: 13%.
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