yosi
Junmai Daiginjo sake with a rice polishing ratio of 48%.
Ishibe, Konan City, Shiga Prefecture, where the brewery is located, was the first post town on the Tokaido Highway from Kyoto during the Edo period (1603-1868), and it has a combination of conditions suitable for sake brewing, such as the cold wind called "Hiei Oroshi" and subsoil water from the Suzuka Mountains. In addition, Naoto Nakamura, the master brewer of this sake, trained under the master craftsman, Naohiko Noguchi.
When poured into a glass, it has a calm and sweet ginjo aroma. The first sensation when you drink it is a bitter sweetness. It doesn't have the freshness and glamour of a Daiginjo, but it has a profound sweetness and flavor of the rice without any miscellaneous tastes.
It was a sake with a feeling I've never had before - delicious!
How much I like it (self-rated)
★★★★★★☆☆☆☆
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