Omachi, Bodai yeast and hiyaoroshi... I was curious about it because it is a speckled kitchen. The POP says "Nurukan (lukewarm heating) is also recommended" and I certainly feel that way. I will try it later.
The sake rice is Jugemu, a limited edition.
The sweetness of the fruit (muscat-like) spreads out in a rush, but it is not juicy at all; the body is firm and the bitterness is clean.
I would like to compare this with other sake made from the same rice.
Purchased at MaxValu. It doesn't seem to be a limited draft sake, but it is still fresh. It has a nice aroma without any habits, just like summer. I paired it with tokoro-ten (tokoro tempura).
Mie, using all of God's ears
Anyway, it is very delicious. You don't need to know much about it. I don't even need to know what to say about it.
If you find it, buy (or drink) it.
Kinokan" brewed in wooden vats
Made from 100% Shiga Prefecture pesticide-free Tamaei
This must be at room temperature.
It is a nice color. Legacy and refined.
Door to the next chapter
Super-hard water brewing, 14% alcohol by volume, slightly sparkling.
Definitely the kind women like, but I enjoyed it too.
I think it is good to drink it by the end of the day!