Yonetsuru Karakuchi Migaki Gowari is made of locally grown Yukimegami ("Snow Goddess") rice milled to 50%. While this would be technically sufficient to classify it a daiginjo, the brewery used what is known as Togai rice (等外米), brown rice that has been graded as non-standard rice under the inspection standards of the Agricultural Products Inspection Act; it is generally considered scrap rice. Graded rice or not, this sake - a limited edition and technically a futsushu - is a delight for the palate, with a crisp and balanced flavour that combines acidity, bitterness, and fruitiness. It leaves a subtle tingling sensation at the end. It is a lively, refreshing drink with meat and savoury dishes. We enjoyed it with a seabream hotpot, which was an excellent complement!
