memo
The ginjo aroma is soft and sweet, like a pear. The gasiness that bounces off the nose is pleasant, and the soft sweetness, smooth umami, and fruity acidity that spreads from there are good. The rich, three-dimensional, and mellow flavor is beautiful, with a lingering aftertaste that drifts softly after swallowing.
Rice used: Koji rice: "Yamadanishiki" from Hyogo Prefecture / Kake rice: "Hyogo-Yume-Nishiki" from Hyogo Prefecture
Polishing: Koji rice: 55% / Kake rice: 60
Specified name sake, etc. Junmai Ginjo/namaishu
Strength 14.0
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