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.
Unfiltered Genshu series brewed only once a year. This is a delicious Junmai Daiginjo unfiltered undiluted sake made from Yamada Nishiki and Akaiwa Omachi.