It is very tasty with a lot of flavor.
After the fruity flavor spreads, there is a crisp aftertaste. I think it is a delicious sake on its own or with a meal.
It seems to contain a lot of umami for a 50% rice polishing rate.
It seems to have a lot of umami for 50%, but I personally prefer it when it's a little cleaner.
This sake was made with the image of the Asagimadara, the only butterfly that can cross the sea.
The overall taste is dry, but the sweetness and flavor can be felt. A delicious sake that goes well with meals.
This sake is made using the sack hanging method. Fukurozuri is a method of pressing sake by hanging the unrefined sake in a bag and collecting only the sake that drips under its own weight without applying pressure. It seems that the lack of pressure prevents the sake from tasting cloying.
When you actually drink it, you certainly won't feel any miscellaneous flavors. The sweetness of the rice spreads in the mouth and it is very delicious.
This sake has a very low rice polishing ratio of 80%. I thought it would have a lot of miscellaneous flavors and strong peculiarities, but it has a very clean taste. It's not too clean, but the core of umami is strong.
Junmai Daiginjo made entirely from Yamada Nishiki. I drank the first Origarami. It has a very fruity and juicy aroma and taste. Even after drinking it, the aftertaste of sake lingers. It's so good!