Chikurin Fukamari Junmai [1 Koku - 8]

From the "depths" of Okayama Prefecture's Marumoto Shuzo, using only rice grown on the estate, and brewed by the farmers themselves. Yamada Nishiki milled to 60%, SMV +4, acidity 1.4, amino acidity 1.3, and brewed with association yeast #9. The nose is clean and mineral driven, R. says it "smells like water." Sweet on the entry, medium-full, round, almost creamy, with good late acidity. A tiny bit heaty on the back end, but overall pretty decent. Interesting to note that this particular sake is blended with a small amount of koshu, no doubt adding to its richness.