hachi
The aroma is a little sweet with a hint of freshness.
In the mouth, you can taste the alcohol at first, then the sweetness of the rice and the astringent taste.
The sake level is more on the dry side, but I personally think it's neither dry nor sweet.
With Kaisen-don
Thank you for the food.
Sake rice: 20% Yamadanishiki from Mie (koji rice), 80% Hatan Nishiki from Hiroshima (Kake rice)
Rice polishing ratio: Kojime 50%, Kake rice 55
Yeast: Mie yeast
Sake degree: 16 degrees
Sake Meter: +7
Acidity: 1.2
Sake cup used: Adelia Ajiya Glass
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