Today, a Junmai Ginjo of Yamadanishiki from Tagaji, Kurashiki City, Okayama Prefecture!
The aroma is faintly sweet! A sip reveals a dense texture on the tongue, followed by a slight numbing acidity, followed by a sharp bitterness, and a fruity sweet aroma passing through the nose! A good sake for a mealtime drink. ⭕️
Tagaji Junmai Ginjo Yamadanishiki Unfiltered Unrefined Nama Shuzake" by Juhachimori Shuzo
The fresh, citrusy aroma opens up quickly, and while leaving a slight bubbly taste, it has a good balance between the volume of plump, mildly juicy sweet flavor and crisp, sharp acidity, giving the impression of a mellow taste with impact that disappears smartly and crisply in the aftertaste.
The slightly high acidity gives it an image similar to that of a dry white wine, and it is a perfect match with raw fish such as carpaccio, fried Western dishes such as fritters, and fresh cheeses.
Type Junmai Ginjo
Alcohol 16%.
Sake degree +2.0
Rice used: 100% Yamadanishiki produced in Okayama Prefecture
Rice polishing ratio 55