"Watarifune" is a rice produced in Shiga Prefecture. Since it is made with a traditional yeast mash, I was expecting it to be strong, but it is very refreshing. However, it has strength and flavor.
It has been a long time since I drank "Daijiro", but I recognized its deliciousness again.
We bought it at "Tsuchida Shuzo" in Kawaba village. It is a popular sake now.
The impression at the first sip was that it was very acidic and dense. But strangely enough, the second sip was mellow and tasty. It is an interesting sake. I don't dislike it.
When I looked it up on the internet, I found that it is a sake with a high amino acid content.
I bought it at the Kanaya Sake Shop in Ota City. Even though it is unpasteurized sake, it is easy to drink, and I drank it easily. I think it is because it is fire-retarded. It is delicious.
I drank it once and it was good, so I bought it at "Wine Shop Watanabe".
It has become more elegant. When I drink it in the long autumn night, I drink it up.
This is my first time to drink here. It's in autumn, but it's said to be a spring sake. It has a fluffy, gentle taste, but it asserts itself well. It's delicious!