As a good companion for meals.
Junmai-Ginjo with Imai Tsuyahime rice
The aroma is gentle and not too fruity with a hint of ginjo.
The taste is very dry and sharp for a pure rice ginjo.
But it's still beautiful and slightly sweet when compared to Junmai sake
Warming it up gives it a more rice-like flavor, making it perfect as a mid-meal drink.
But that doesn't mean it's cold and tasteless.
You can enjoy it while eating, cold at first and then warmed up during the meal.
Cool it down and you'll feel better than you thought!
It's called a "pure rice ginjo," but there is no fruity, ginjo-like aroma, and it smells like freshly cooked rice
The taste is a long-lasting sweetness of modest rice.
It is lightly muddy, but its texture is fine and does not affect the taste.
Officially, it is described as modestly sweet and refreshing, but that is in comparison with the richer sake from Tottori
If you don't drink it chilled or on the rocks, the sweetness instantly fills your mouth as the temperature range rises.
This is a very unique summer brew, probably because of the strong rice, Tori 105.
A balance of lightness and richness
A summer version of Special Junmai Sake Hachigo
As far as the etiquette goes, it's usually the raw sake version of Yasgo
Since it is not a ginjo, the aroma is subdued and the rice flavor is unique to unpasteurized sake
The taste is dry and light in the mouth, but by the time you swallow it, the flavor of the rice fills your mouth at once.
From there, the aftertaste cuts through quickly with acidity.
It has a light hint and a crisp finish, but it also has a freshness and strong attack that is typical of a raw sake, with a strong contrast in flavor.
I haven't had a regular Hachigo recently, so I can't really tell the difference, but I thought it was more than just a light, Sanin-type summer sake
