酔生夢死
vocal recital
◆Production area: Nemuro, Hokkaido
◆Sake Acidity: Undisclosed
Rice: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 40
Alcohol percentage: 16-17
Yeast used: Not disclosed
This is Kitanokatsu's highest grade daiginjo-shu, bottled in a limited quantity of only 2000 bottles. It has been bottled in the traditional onno-zakura (warmed in an oven for about a year or so), and has an elegant ginjo aroma and a sharp, clean, dry taste. The rice used is Hyogo Prefecture-produced Yamadanishiki polished to 40%, and its elegant ginjo aroma and clean taste make it a true Daiginjo-shu.
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