とらきち
The freshly opened ginjo aroma is very complex, with a strong acidity and sweetness on the attack, but with a low lingering aftertaste. The starting taste is firm. After a few minutes, the acidity settles down, and the sake takes on a fresh yeast yeastiness, sweetness, and aroma. I personally like sweetness, umami, and the sense of "sake" (like Gonin Musume and Kidoizumi), so I like it the day after the bottle is opened or at room temperature.
According to the information from the liquor store where I purchased it, this will be a regular or standard Koei-Kiku.
I think the flavor is aimed at a food sake, though, with the original ama acidity strength.
Japanese>English