♪
Tobirazumi Hi-Tsubin (Tobirazumi) KONJIKI - Yamahai Junmai Daiginjyo
Elegant and gorgeous ginjo aroma
On the palate, the gorgeous aroma felt from the Uitatekko, the elegant sweetness and umami, and the clean, soft acidity give a sense of sharpness.
Clear and clean taste typical of Ippozumi 🍶.
Ichihozumi is a crossbreed between Akita Sake Komachi and Koshitanrei.
Sake made from Ichihozumi is characterized by a clean, refreshing, light type of sake with a moderate aftertaste that is full in various ways.
The Yamahai-like character can be felt a little in the latter half, but not as strongly.
Cool and cold is recommended♪
Ingredients: Rice (from Akita), Rice Koji (from Akita)
Rice used: 100% Ichihozumi grown in Akita Prefecture
Yeast used: Kyokai 1801
Sake Degree: -1.0
Acidity: 1.8
Rice polishing ratio: 50
Alcohol content: 15 degrees Celsius
Japanese>English