akikoda3
Sakunohana Autumn Junmai Ginjo
Rated 4.3-4.4
Raw material: Kanamon-Nishiki from Nagano Prefecture, Polishing ratio: 59%, Sake degree: +2, Acidity: 1.6, Body temperature: 17°C.
Junmai Ginjo-genshu is bottled, fire-brewed, and stored in an earthenware warehouse for storage and aging; the pleasant acidity and moderate aroma that are unique to the No. 7 yeast flavor are slightly fresh, but the aging process has reduced the corners to create a harmonious, soft sake with a pleasant taste. The convergence of the acidity and moderate acidity makes it a refreshing mid-meal sake that retains its mildness. Slightly acidic.
Japanese>English