This sake is brewed by roasting brown rice from Akitsuho. Although the rice is brown, rather than polished, so it has a tangy taste, the more you drink it, the more you will be hooked by the roasted aroma and the acidity of the bodhichhase yeast.
Honorary Fuji 60% polished rice from Shizuoka Prefecture. This year's Fuji Day morning pressing has a dry finish. It is a typical Hakuin Masamune sake that leaves a slight aftertaste but does not interfere with meals.
Today is Komiya Arisa's birthday.
I felt like drinking Kurosawa when I thought of it. It has a refreshing aroma like ramune and the delicious taste of Yamada Nishiki, and I've had many cups of it.
It's the New Year, so open up your luck for the year with Kaiun. Good balance of sweetness, umami and acidity of Akaban Oumachi. It is said to be good if it is laid down a little longer.