sukapontan
The rice, water, koji mold, and yeast used in the brewing process all come from Ibaraki Prefecture.
The acidity is low due to the use of Ogawa yeast, which is my personal favorite.
The taste is a perfect balance of light nigori-like full rice flavor, lingering sweetness, and slight bitterness.
The breadth of flavor, especially from the mid-part of the bottle, is impressive and makes you want to taste it over and over again.
Despite its sweetness, this sake is easy to pair with a variety of dishes, even as a mid-meal drink.
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