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Junmai Ginjo-shu with a rice polishing ratio of 55
According to research, this junmai ginjo-shu is made from 55% polished Ichihozumi rice developed by Akita Prefecture and brewed with Association No. 7 yeast.
The brewer chose Association No. 7 yeast, which goes well with the original brewing water, to express Yamamoto's unique flavor characteristics such as lightness, lightness, and fullness of flavor.
When poured into a glass, it has a sweet ginjo aroma, but it is not too strong.
The first impression after drinking is that it is very mild on the palate, with a juicy, umami flavor, but the overall taste is light and refreshing. The aftertaste is bitter and the flavor is tightened.
Delicious!
My favorite level (self-assessment)
★★★★★★☆☆☆☆
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