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Junmai Ginjo-shu with a rice polishing ratio of 60%. This sake was created based on the concept of a sake that goes well with meals. It is brewed using the "two-stage brewing" method, which is a combination of the "one-stage brewing" brewing method characteristic of brewing forests and the "three-stage brewing" method of regular brewing. The name of the brand comes from the word "nature. The label is also an extreme abstraction of a leaf. When poured into a glass, it has a mellow, though not very strong, aroma of rice. A sip reveals a well-balanced, refreshing sake with soft umami, pleasant acidity, and bitterness. It is also delicious. My favorite level (self-assessment) ★★★★★★☆☆☆☆
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Brands from 苗場酒造