um
Alcohol content: 15
Yamada Nishiki
Polishing ratio: 90
At a sake meeting in Tokyo.
It is made using a method called mizu-hashiro, which has been handed down since the Muromachi period (1333-1573), and no yeast is added.
The bottle is stylish. It is hard to tell from the picture, but it looks like Hibiki whiskey.
The color is a yellow, which is a major color for Ame-no-Furei.
The aroma was that of rice. The aroma was of rice.
The taste was very acidic, like Shaoxing sake or barrel sake.
I felt it would be best served well chilled or warmed.
Japanese>English