Milan HauserIt was my birthday on November 17th so I opened a bottle of daiginjo.
Type: junmai daiginjo, style: kimoto, rice: Omachi, polishing rate: 40%, SMV: +5, acidity: 1.8, yeast: flower yeast rhododendron, alc.: 16%
This is not a classic DGJ. The aroma is mild, no ginjoka. It is made by kimoto method and flower yeast is used (Amabuki's style).
Aroma of cooked rice and bananas, honey.
Flavor is dry, full of umami. Drinks easily like DGJ but with full body and firm acidity and tartness.
ポンちゃんHappy Birthday to Milan Hauser 🎉🎂🎂
Junmai Daiginjo with flower yeast! It's gorgeous and perfect for the celebration ✨It's a wonderful day!
Nadeshiko yeast junmai ginjo is also delicious, so please enjoy it in your daily life🎶.
Japanese>English
Milan HauserThank you very much! 🙂 And thank you for the recommendation. I will remember it next time.