ジョナジョナ
The Hachitan-Nishiki used is a variety developed locally in Hiroshima and is, of course, locally produced. The koji making process is original, and the sake is directly pumped. This sake is made with a lot of attention to detail.
The aroma is slightly sweet and banana-like. As soon as you take a sip, you will be immediately hit with a crisp carbonation and a full-bodied sweetness, which is complicated by a beautiful acidity and umami. It has a light aftertaste and can be enjoyed with a meal or on its own.
I chose a small cup so as not to drink too much and poured a second glass.
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