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.
The richness and sharpness of this sake is astonishing for a nama sake. The fact that it is slightly cloudy because it is orikagara is also enjoyable to look at, giving it an easy-to-understand nama sake feel. It has no peculiarities, perhaps due to the good water content, so it is perfect as a food sake.