まめうめ
This is not a brand I would choose, but it was recommended to me by a liquor store as an interesting sake to warm up. It is made from 100% Hakutsuru Nishiki, which Hakutsuru developed as a younger brother of Yamadanishiki.
Ehime's Umekinishiki Yamakawa was under the umbrella of Hakutsuru.
Characteristics of Hakutsuru Nishiki ~ from Hakutsuru website ~.
Large grain and large heart white
Low in protein and fat, which can cause miscellaneous tastes.
It is hard to crack when polishing the rice.
The rice is relatively easy to cultivate because it is low in height and does not easily fall over.
Comparison with Yamadanishiki
It is easy to drink cold, and has no quirks. When heated, it is indeed fuller, but the aftertaste is clean.
I'd like to see how it changes after a few days.
On the second day, the taste changes deeply.
It becomes rounder and more cohesive with each passing day.
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