Y.Tokushige
First green label in a long time.
Little aroma, bluish bitter acidity. There is umami in it.
The umami can be more easily felt if the temperature is not too low.
Sharper than the impression I had when I drank it a few years ago. I am not sure if it is because of this year's production or if my tongue has dementia.
Sake rice → Aomori rice
Polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→ 16 degrees Celsius
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