It has been a while since I drank Koei Kiku. This time, I bought a rare sake called "Natural Lactic Acid Bacteria Brewing. It has a fizzy taste and is delicious.
At my favorite izakaya, I was served a sake from a brewery that was revived by a former NHK producer. The sake was said to be strong at 17 degrees alcohol by volume, but very tasty with a slight effervescence.
Kaze no Mori with yeast No. 6. Junmai sake of my choice with a rice polishing ratio of 70. We received a valuable sake. I prefer rice that is not overly polished.