はるアキ
Jikin Junmai Daiginjo Hakutsuru Nishiki Hi-ire" by Kiyamasa Shuzo
Very clean aroma reminiscent of green apple, ramune, and citrus.
The carbon dioxide gas from the fermentation is dissolved into the wine, and the soft and transparent texture, dense umami, sweetness, crisp acidity and a hint of bitterness are balanced out by the wonderful sense of balance, freshness, colorful luster, acidity and bitterness. After opening the bottle, the umami spreads as the temperature rises. A gem of surprising quality!
Hakutsuru-Nishiki is a "little brother" variety of Yamadanishiki, which has the same mother as Yamadanishiki and father as Watabune. Hakutsuru Sake Brewery registered the variety in 2007 after selecting it out of 800 candidates over a nine-year selection process. There are many sake rice varieties with Yamada-Nishiki as a single parent, but none have surpassed Yamada-Nishiki, so the rice was crossbred again to obtain a brother variety. The characteristics are similar to Yamada-Nishiki, but with less amino acids and higher alcohols, resulting in a "softer" taste. Comparison of the genetic sequence showed that Yamada-Nishiki inherited many areas from its mother, Yamadaho, and Hakutsuru-Nishiki from its father, Watabune.
Rice used: Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice Polishing Ratio : 45
Alcohol content : 15.5
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