Kuma
I bought Nishine following Higashine which I drank the other day. The Nishine area is made from Misoshiki, which is produced by veteran farmers in the middle of the Yokote Basin. The name of the town is Misato-cho, so it is symbolic.
In contrast to Higashine, which was very quiet when it was first opened, this one came on strong from day one. It was a little tingly, a little yeasty, and sweet. On the third day, the tingling disappeared and it became honey lemon. On the fifth day, it became a calm and well-balanced sweet sake. It finished nicely, but I would have liked a little more complexity or acidity. It's hard to say which one I like better, but I'd say Nishine if you're drinking it in one day, and Higashine if you're buying it by the bottle. They both share the same soft, smooth, clean, watery finish.
The result is that I'd like to try the hibari and some of the other Kuribayashi sakes.
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