Quiet nose, with hints of dried fruit, a soft lactic note and a touch of something herbal in the background. The first sip is clean and a little brisk, then it opens up into a broader, steady feel that you'd expect from Yamadanishiki. It stays dry and understated, with a finish that clears quickly. At around 10–14°C, it felt firm and sharp; at room temperature, it became well-rounded, with the rice coming through more clearly. Gently warmed to around 35°C (人肌燗 hitohadakan) and 40°C (ぬる燗 nurukan), the texture smoothed out, and a soft sweetness appeared. Considering it's only milled to 70%, the clarity is impressive. The organic Yamadanishiki from Okayama and the Akita Yukiguni yeast work well together, giving a sake that stays firm and dry but finishes softly, making it easy to enjoy with food.
Appearance: clear and golden
Nose: clean, medium
Aroma: dried fruits, lactic, herbal
Sweetness: dry
Acidity: medium+
Umami: medium+
Alcohol: medium+
Body: full
Flavour intensity: medium+
Flavour characteristics: rice, sweetness
Texture: velvety
Finish: clean, short
Quality level: very good
Appearance: clear and golden
Nose: clean, medium
Aroma: dried fruits, lactic, herbal
Sweetness: dry
Acidity: medium+
Umami: medium+
Alcohol: medium+
Body: full
Flavour intensity: medium+
Flavour characteristics: rice, sweetness
Texture: velvety
Finish: clean, short
Quality level: very good