yosi
Junmai Daiginjo-shu with a 50% rice polishing ratio
According to research, "Asahi" rice, which was once known as edible rice but has shown high potential as sake rice in recent years, is used. Because it is a native variety, the rice is hard, so the sake is brewed slowly using the sake yeast without forcing the rice to dissolve in the unrefined yeast, leaving it to its own natural strength.
Pouring it into a glass, one senses a fresh fruity aroma and a refreshing flavor. The first impression is that after one summer, the acidity, juiciness, and bitterness of the aftertaste characteristic of Senkou have mellowed a little. It is also delicious!
My favorite level (self-assessment)
★★★★★★★☆☆☆☆
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