Y.Tokushige
A gift from a friend from Hyogo Prefecture.
It is a ginjo-shu made from special A Yamada-Nishiki rice polished flat and aged at -3°C. (YK-40-50 stands for Yamada-Nishiki Y, Kumamoto yeast K, koji rice milling ratio 40, and kake rice milling ratio 50.
(YK-40-50 means Y for Yamadanishiki, K for Kumamoto yeast, 40 for koji rice and 50 for kake rice.)
The first sip gives the impression of an aged sake, and the aftertaste has a good sharpness with a sense of alcohol. The nose has a strong hint of aroma. It is a good, robust sake with a thick sweetness, umami, and light acidity.
It was a perfect match with the shishamo.
Sake rice: 100% Yamadanishiki produced in the special A district of Hyogo Prefecture
Yeast → Kumamoto Ginjo yeast
Rice polishing ratio → 40% for the sake mother and koji rice, 50% for the premium rice
Alcohol content → 17 degrees Celsius
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