Nabeshima Junmai Daiginjo Short-stalked Watabune.

It is a rare sake made with a rare sake rice called Short-stalked Watabune. I did some research on this unfamiliar sake rice and found that it was a paternal ancestor of Yamada-Nishiki. That reminds me of Yamadaho, which is well-known to Niigata people. Tsururei and Takachiyo are also familiar with sake made from Yamadaho. This Yamadaho is the mother of Yamada-Nishiki.

Now, this tasting of Watabune No. 2 Nabeshima is a Junmai Daiginjo-shu only, and the top aroma is of favorable alcohol and melon, but it is blue flesh rather than red flesh. The color is slightly tinted and indistinguishable from other sake rice. The taste is quite distinctive, with a hint of acidity first, followed by a magnificent umami. On the scale of sweetness and spiciness, it is quite dry. This "sourness" is a favorable acidity. It is a different kind of sourness from the lactic acidity of low-polished sake or kimoto production. To put it simply, it has the sourness of fruit.

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