Ginjo-shu with a 50% rice polishing ratio. Immediately after opening the bottle, the bitter aftertaste
However, from the second day, it has a nice clean taste and sweetness. It is perfect with sashimi and sushi.
Acid" specialized type. Malic acid attack is intense! It is dominated by the acidity and has a bittersweet aftertaste. It is refreshing, but the acidity stands out anyway.
This is a competition between Kanemitsu Shuzo of Kamo Imahide and Aihara Shuzo of Amago no Tsuki.
100% Akaiwa Omachi from Okayama Prefecture is used.
Personally, it tastes like Jijima. In fact, I think I like this one more.
Refreshing aroma reminiscent of grape.
The hardness immediately after opening the bottle is softened on the second day, and the aroma and flavor expand.