Dry Daiginjo. I was surprised that it was drier than I expected. As expected, the taste lived up to its name. At first I thought it might not be my favorite, but as I got used to it, it became more and more delicious. It goes well with seafood.
Purchased as a souvenir from a trip to Fukushima. Tasted at room temperature. It has the complexity of amazake, but it is not sweet and surprisingly refreshing.
It is said to be the only Yamahai in Kochi. It is said that this is the only Yamahai in Kochi, and that it is made to taste like wine. I think it had a mellow, white wine-like flavor. I was too drunk to remember💦.