Suitable for hot sake?
I thought it was leftover stock from the Gifu production.
Not my favorite direction, but to compare how it will change with the new lineup in Hokkaido.
It's a stable Tochigi line, which is the direction I prefer, but the Miyamanishiki seems to have more of a sake feel to it. I warmed it up to try it, and the sweetness swelled up very nicely.
I think I understand the gentle sound of the back label.
The flavor of the rice is less assertive than that of Gohyakumangoku, but the taste is firm and gentle. I think cold sake goes well with it.