Uehara Furosen Kamenoo Junmai Ginjo Yamahai MNG

Using Kamenoo rice, contracted directly from farmers in northern Aomori Prefecture, this junmai ginjo has a lighter body with a combination of delicate fruity ginjo characteristics, refined acidity, umami, and firm sweetness. Bitterness enters the finish and the overall experience reminds me of a really good pourover with chocolate covered cherries. Notes of five spice, rose petal, cocoa and coffee, long pepper, oak and root beer. ...At once sophisticated and playful, nostalgic.

From the official website:

Our company was founded in 1862 and has been brewing sake in the snowy northwest of Lake Biwa, bringing out the full flavor of the rice. We mainly brew Yamahai sake, using only temperature manipulation to attract and cultivate the natural yeast within the brewery, a traditional method of brewing sake brewed using the power of nature. We do not use machines to press the sake, but rather use a wooden barrel and balance press, which takes three days and three nights. The sake brewed over two months or more has a nostalgic acidity and a unique flavor with a mellow, firm texture that goes down smoothly, making it a genuine Japanese sake that can be enjoyed both cold and warm.

Sake flavors are not limited to "dry" and "sweet." There is also a flavor called "umakuchi."
The moment you put it in your mouth, the richness and sweetness of the rice spreads throughout your mouth, leaving a refreshing aftertaste as it passes down your throat and quickly disappears. This is truly delicious sake.