The store owner recommended the black bottle of Dewa Sanbai, a Yamagata sake rice, but heaven forbid, I went with the brown bottle because I like the gorgeousness of Miyamanishiki. It's gorgeous but a little sweet, maybe I should have gone with the black.
At an izakaya in Kushiro, we had a comparison of Kitanokatsu and Fukuji's freshly brewed Shiboritate. Both were well balanced, but I found Kitanokatsu to be the best. I was told that it is very hard to find, but I would definitely buy it if I could find it.
It was delicious. Although the aroma was not as strong as that of the fragrant wood, it had just the right amount of floral and sharpness.
The three characters for "Todaiji" are hidden within the words "Ranjatai.
It is a blend of Yamadanishiki, Hachitanishiki, Gohyakumangoku, and Omachi, and what can I say, it is complex. It is not spectacular, but it has a robust flavor.
Delicious. It has the flavor of rice, is not too gorgeous, is easy to drink, and is great as a food sake. No wonder it says to drink it at room temperature or slightly chilled.