Tomita__Junko
An elegant version of Yamahai. The difference in rice polishing ratio is only 5%, but it is significant. It has plenty of umami and a rich acidity, probably derived from Yamahai. The color is a little yellowish.
The color is a little yellowish, and the richness of the umami makes it superior to the standard special junmai in terms of sharpness, but it is good for tasting Japanese food in an elegant and delicious way.
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