maz
I imagined it to be super dry at +14, but it had a mellow, robust flavor with an amino acidity of 1.5 and an acidity of 2.0, probably due to its junmai status. The crisp acidity then filled my mouth and disappeared down my throat with a refreshing taste.
It is a small brewery in Ota City, Shimane Prefecture, with a production of only 400 koku, and they aim to create distinctive sake with a rich individuality, rather than aiming for everyone's taste buds.
As far as I can tell, it's a little bit like "Roku Roku" (as far as I can tell), but not as good as "KAWARA ni Go.
The rice is "Kaminomai" produced in Shimane Prefecture, a cross between Gohyakumangoku and Miyamanishiki.
It was delicious ^ ^.
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