Kokuryu Junmai Ginjo [1 Koku - 27]

The "Black Dragon" from Fukui Prefecture's Kokuryu. Described by John Gauntner as a "hyper-popular" sake, but with no concession whatsoever to quality. Gohyakumangoku milled to 55%, SMV +3, acidity 1.4, and 15.5% abv. Mild, lightly sweet nose with hints of grain and grass. Round and soft on the palate, medium body but fairly forward, with late but subtle acidity. This is like a rice-malt version of a Tootsie Pop, simple and straightforward, but well short of being candified. R. was discomfited by a metallic note on the finish, which I could not find. Switching to a wider mouthed glass seemed to help a bit.