Shinshu Kamerei Inakura Tanada Hitogokochi Junmai Ginjo
At Manzanso, recently popular Yamasan is out of stock, and Kameiring seems to be in short supply.
No additive yeast (kura-tsuki yeast). The first sip has a slightly sweet, yogurt-like lactic acid flavor. It has a deep flavor that is typical of sake yeast. It is good as a summer sake when well chilled.
The second bottle of shipper's sake. It has a freshness that is typical of nama-shu. This is good. It has a deep umami flavor and a mild mouthfeel. Be careful not to drink too much!
This sake is very deep. The taste is a combination of firm umami and pleasant acidity.
It has a unique flavor that is the result of three different sake making methods: Yamahai, Mizu-Hashimoto, and Sokudo. Very good!
At an eel restaurant on a back street of Mishima Hirokoji (not a famous restaurant).
I could not leave a picture of the bottle.
Slightly sweet, mellow, 16% alcohol
Limited label once a year