A blend of Hitomebore and Kuranohana.
50% polished rice.
From Hakurakusei, which is known as the ultimate shokuchu-shu, comes this Junmai Daiginjo, which is limited to the Corona disaster.
The concept is a dry taste that does not make you feel spicy.
The sharpness is sharp but the mouthfeel is soft
The subtle sweetness makes it easy to drink.
It is made from 55% polished Gohyakumangoku from Toyama Prefecture.
It has a freshness reminiscent of melon, a moderate acidity and a delicious taste.
It is a light and refreshing sake that does not tire you even if you keep drinking it.