YSTJ
Jikin Junmai Ginjo Asahi.
This is made from Asahi rice, which before the war was known as "Asahi of the West" and "Kame-no-o of the East", and was used as edible rice.
It has a light and surprisingly fresh aroma with a slight citrus nuance like pear, and the mouthfeel is light, with a hint of chili even after aging.
The first attack is fruity and sweet, with a three-dimensional flavor that dominates the palate. The aftertaste is clean and tight with a beautiful acidity and pleasant bitterness. This is a bottle in which you can feel the wonder of balance.
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