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Eddy1959The second GW event!
This Junmai Ginjo is carefully brewed using all Takananishiki, a fantastic sake rice produced in 2020 and grown under special contract in Minami-Shinshu, and pressed during the coldest part of the year, the "Daichan" season.
It is bottled as it is freshly pressed and has a rich aroma unique to new sake.
Please enjoy this seasonal nama-zake with its daily changes in flavor.
Slightly effervescent? Good aroma, good taste. 👍👍👍👍 ♪Kikusui Junmai Ginjo Nama Genshu Oikan Shibori
Refreshing and refreshing ginjo aroma with a hint of fruitiness.
Bubbles appear when poured into a glass.
In the mouth, the new sake gasiness is pleasant, and the crisp acidity tightens the taste.
It has a refreshing mouthfeel and taste like grapefruit.
Takanenishiki is a hard rice and takes a lot of time to grow, so it is rarely used anymore, but many people's thoughts and efforts have come to fruition.
Ingredients: Rice (domestic), rice malt (domestic)
Raw material rice: 100% Takananishiki produced in Minami Shinshu
Rice polishing ratio: 55
Sake degree:±1.0
Acidity: 2.0
Alcohol content:16 degrees RecommendedContentsSectionView.title
