変なおじさん
I got a recommendation for a special junmai from a guy who had recently had a good one, so I took him up on it.
Apparently, all the rice used is Yamae Nishiki from Nagano, Japan.
When you open your mouth, you can feel the carbonation leaving and the aroma is as good as that of a Daiginjo!
When you drink it, you first feel the slightly stimulated carbonation, and unlike the Daiginjo, the spiciness and acidity show themselves!
There is not so much aliveness when you taste it on the root of your tongue.
Roughly speaking, it is made in the same way as the unfiltered raw Daiginjo, but this one has more of the roughness of the raw Daiginjo.
Also, if you are looking for dryness, this is the one for you.
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