The raw material rice, Matsuyama Mitsui, is not suitable for making sake. I'm not very impressed with it, but it goes well with Kochi's gourmet food. If I'm in Kochi next time, I want to drink it again.
With a 55% rice polishing ratio, this was also refreshing. It was served in a champagne glass at the restaurant. It's a luxurious experience. There are other varieties of this Ginnomu with different rice polishing ratios, so we'll have to compare them...
It's refreshingly fruity and super easy to drink.
It's a drink that can go down like water.
No, it's no longer water.
It is often drunk in Kochi, but it is hard to find in other parts of Shikoku.
Sake meter rating -13