さなD
Rice used is unknown.
According to the owner of the sake shop, the sake is aged for three years, but there is no strong sense of aging, and it is a dry junmai-shu with a good acidity.
It is a dry junmai-shu with a lot of acidity. The sweetness that spreads fluently and the spicy astringency in the latter half are very unique.
After a few days, it becomes more crisp and easy to drink.
For my taste, I'd like to have more of a woody or smoky flavor.
Either way, it's not a type that will appeal to everyone.
The mainstay of this brewery is Yamahai brewing, so it will be interesting to see how peculiar it is.
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