Hori
My favorite Kirinzan Potari-Potari.
This is a different rice variant of Gohyakumangoku, which we drank in January, brewed with Koshitanrei.
Like the Gohyakumangoku, it has a fresh mouthfeel that is typical for a draft sake. It has a thick texture.
The taste of this Koshitanrei is stronger than that of Gohyakumangoku, although my memory is a little fuzzy since there is a gap of more than one month between the two. From the name of the rice, I imagined it would have a lighter flavor than Ipomangoku, but on the contrary, I felt it had a strong sweetness and a rich umami.
I had the impression of a rounded Koshitanrei compared to the sharp image of Ihyakumangoku.
Next year, I would like to somehow drink both bottles at the same time to find out the answer.
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