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It is a low alcohol sake with an alcohol content of 13 degrees.
The rice polishing ratio is 80%, the brewing process is high temperature Yamahai, and no yeast or lactic acid bacteria are added.
As part of the Chiba Sake Revitalization Project, 100% of the rice is Yamada-Nishiki from Chiba Prefecture, and the rice malt is also from Chiba Prefecture.
Perhaps because the rice is polished to a low level, there is no ginjo aroma with cold sake.
When you hold it in your mouth, you can feel the unique sourness strongly.
It may be the sourness or the unique taste. There are complex flavors hidden in it, and it seems that there is also the flavor of the rice in it, but the wall of acidity is so thick that you cannot enjoy it. You can also feel the hardness that is often present in raw sake.
The aftertaste is a little dry, I guess you could say. The unique taste lingers until the end.
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