After the subtle aroma of rice, the sourness lingers on.
When paired with grilled bamboo shoots, the sweetness of the bamboo shoots and the savory aroma of the soy sauce are enhanced, and the sake is sweeter than when served alone. It is a wonder.
Compare with Bodhi Hashiroshi.
Slight amazake aroma that passes through the nose. Good sharpness.
Compared to Bodai Hashiro, it is lighter in acidity and umami.
Is this the difference in history?
The cedar aroma is beautiful, but not too assertive. After the aroma, you can taste the flavor of rice, and it does not interfere with the meal. I found a great barrel sake.
Junmai unfiltered eight-step brewing. Red rice, 95% polished.
I tried it for a story, but I didn't like it because it was too thick and looked like mirin (sweet sake)... The right side of the picture, the color is also red.