I recently had an original label made as a gift for my best friend and put it on this sake!
I tasted it a while ago as a junmai sake, and now I've finally found a junmai ginjo!
The fruity taste was light and robust!
extensive knowledge
Alcohol 16%.
Ingredients Rice, Rice Koji
Rice polishing ratio 55
Acidity, amino acidity 1.3/1.4
Sake degree +3
Floral, soft and elegant, it’s a true beauty. A light but silky body, it dances on the tongue. A touch of “alcohol bite” in the finish (if it’s too cold), but not enough to detract from its overall beauty. Definitely will buy again.
I'm preparing a lot of things for a certain event right now.
And it has to do with this drink.
It's a coincidence that we finally met here!
I took the time to savor it.
Junmai sake is good, but I'm sure it would be even better as a junmai ginjo.
The aroma is gentle, but a little spicy!
Knowledge
Kinokuniya Bunzaemon Junmai-shu, which has been loved for many years, has been completely renewed from the 2006 brewing year. Kinokuniya Bunzaemon Junmai-shu has undergone a 180-degree turnaround from the light, refreshing type of sake that it used to be, and has been reborn as an umami-mouth Junmai-shu that draws out the flavor of the rice. The 2010 brew of Kinokuniya Bunzaemon Junmai-shu won the Gold Medal in the Junmai-shu category of the SAKE section at the International Wine Challenge 2011, held every year in London.
