It is amazing that a sake with a rice polishing ratio of 70 has such little peculiarity. It is easy to drink and perfect as an in-between-dinner drink.
It has been raining since this morning and the temperature has dropped dramatically, but spring is near. The cherry blossoms, which have just opened, are still standing in the rain. Large droplets of water that have accumulated on the blossoms are slowly dripping down. Ah, sake. These drops are delicious. Come on, spring! Hurry up and come.
I bought it to drink on the Shinkansen, but I fell asleep after drinking beer, so I had it at home. It is a Nanbu Bijin with a nice sweetness that spreads slowly and attracts people's hair back.
The first sake I ever drank was a three-star sake from Shibarihizuru, so that has become my standard for sake. In that sense, this sake is very close to the standard, watery and easy to drink. I think Niigata has a strong individuality because I can feel that way even when the sake is unpasteurized.
Even though it is pure rice, it has a cool, refreshing taste as if brewing alcohol had been added. Even though the rice polishing ratio is 60, there are few peculiarities. Water and rice have a deep relationship.
It is great to be able to drink this kind of special sake. In Hachinohe, there was a sake collaboration between three sake breweries, and I hope this kind of initiative will spread to western Japan as well, as the difference in taste is surprising.
Doburoku is a kind of Japanese sake with a thick, thick taste that makes you feel happy. Doburoku. I think it is rare to find a doburoku with a dry taste, but it is very easy to drink and I wish I had bought more.