まこつ
It has a freshness that is only possible with nama-shu, but it also has a refreshing sharpness that allows it to be drunk easily without disturbing the meal.
The rice used is Yamadanishiki produced in Hyogo Prefecture.
The yeast is Ibaraki's traditional Ogawa yeast (No. 10).
From the website
Although it is a single-brewed sake, it is finished at a low 15°C to give it a soft taste. Please enjoy the gentle aroma derived from Ogawa yeast and the deep flavor of Yamada Nishiki.
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