jin-niee
Junmai Daiginjo made with "Kame-no-o" cultivated with great care by "Hidenori Suzuki," a farmer who grows "Kame-no-o" in an environment full of nature.
It is the same rice used for Natsuko's sake. It is a great learning experience.
It has a natural and elegant ginjo aroma and a clear taste with deep notes. It is a valuable sake that is released twice a year: freshly pressed in spring and aged in fall. This time we enjoyed the autumn aged sake. Next time, I would love to try the spring nama sake...I am excited to visit sake shops to see if I can find it. I am looking forward to visiting more sake shops to see if they have any available!
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