It's been a while since I've drunk it out of the house, so it's refreshing with a strong acidity. I was recommended to drink it lukewarm, but I went with cold sake. I was told that if you warm it up, the sourness comes out and you feel the sweetness.
It's been a long time since I drank outside at a kettle restaurant.
At first you feel the sourness, but later the sweetness spreads.
It is easy to drink.
This sake is made from Yamada Nishiki, which was produced in a members-only project to grow sake rice in terraced rice paddies in Oiso-machi, Kanagawa Prefecture, using no pesticides, no fertilizers, and dried under the sun.
It has a mouthfeel like a white wine.
We bought it at a department store when a sake brewer was there.
We were going to have okonomiyaki that day, so I asked him what kind of sake would go well with it, and he selected for me.
It is light and easy to drink. It went very well with okonomiyaki.