It is made with a new sake rice from Shimane, En-no-Mai.
It is a very strong sake with an acidity of 3.0, but it has a strong and gorgeous flavor and goes in easily. I might like it.
Made with Yamada Nishiki. I chose it because I thought it would be as good as kurozu pork, but it was brilliant. The concentrated flavor spreads in the mouth. It would lose out if it is not served with a strong flavor. If I'm wrong, white sashimi and the like are out.
I came to Nagasaki on a business trip, so I had a stable of Tobiran Classics. Along with Nagasaki's local fish and oden, which is boiled in whale and fish broth.
Hitogochi is used. Summer Ginjo.
It has a strong alcohol taste. The aroma is gorgeous. It has a summer sake feel to it. However, many people may not be comfortable with the alcohol taste.