Isojiman本醸造 低温貯蔵酒
YukiOk0408
It was a strange taste. It is fruity, but also has a spicy image.
They use soft water that flows from the Southern Alps into the Oi River. This seems to be a sake only available in the prefecture.
Commentary.
Carefully selected sake rice is polished to 65% and used as koji rice and in the first and second stages of the three-stage brewing process, while Yamadanishiki from Hyogo Prefecture is used in the third stage to further enhance the sake quality. The sake is brewed at a low temperature, which gives it a refreshing ginjo aroma.
Honjozo]
Sake rice: Kiyonishiki produced in Yamagata Prefecture, and rice for clasping: Yamadanishiki produced in Hyogo Prefecture.
Polishing ratio: ALL 65
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