Suigei純米吟醸 吟麗 秋あがり 白露解説か
YukiOk0408
Description.
This year, the popular "Ginrei-Aki Agari", characterized by its mild and matured taste, has a new label and is now available as "Ginrei-Aki Agari (Hakuro)".
This junmai ginjo-shu is made by polishing up to 50% Ginpu rice (produced in Hokkaido), which is suitable for sake brewing, and acidifying it with spring water from the headwaters of the Kagamigawa River, a clear stream. The sake is brewed during the brewing season (winter and spring), filtered, hi-ire, and bottled, then stored and aged at an ice temperature (0°C) until shipment in the fall. The fresh taste, refreshing acidity, and umami (flavor) that is typical of drunken whales, and the mellow and deep flavor that has settled down after aging at ice temperature over the summer, are astonishing.
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