Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Ginjyo Genshu: Harimaji in Early Spring
The Junmai Ginjo "◯◯ no Harimaji" series embodies the Harima climate, using two types of sake rice produced in Kasai City, Hyogo Prefecture: Yamadanishiki and Hyogo Yume Nishiki.
The image is of the Banshu Plain in spring, when flowers begin to bloom in the fields and the air is calm!
Sharp and refreshing aroma reminiscent of Japanese pear and green apple!
Fresh and slightly slender on the palate, with a rounded rice flavor and sweetness that spreads softly (o^^o).
In the latter half, the clear acidity and pleasant astringency tighten the whole body, and the finish is crisp and refreshing.
You can enjoy the gorgeousness and presence of unfiltered raw sake and the freshness of new sake.
 I want to cool it down moderately and pair it with light foods with spring aroma and bitter accents.
It goes well with boiled bitter rape blossoms, tempura wild vegetables, and Spanish mackerel.
Rice・・・・ Koji rice: Yamadanishiki produced in Kasai City
Kake rice: Hyogo Yume Nishiki produced in Kasai City
Polishing ratio・・・Both koji rice and premium rice are 60
Sake meter degree ... +3.5
Acidity: ・・・・・1.7
Alcohol content・・・16.1度
Japanese>English