soumacho
It's been a long time since I've been to Jikin.
Polishing ratio 60
Hachitanishiki 80%, Yamadanishiki 20%.
Alcohol content 15.5%.
Compared to the previous junmai ginjo made with Tojo Yamadanishiki, this is less fruity, but the sweetness afterward is addictive and still delicious 😊.
Whenever I have Jikin, it's always Tokujun.
The waitress told me it was Aizan a while ago and I wanted to try it😅.
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