YSTJ
Sanndo Yamadanishiki Ni-no-sho.
It has been a long time since we had this standard Yamada-Nishiki Ninonunomai at the spring Sansho Shinen. It is made from rice grown in the Kikuchi River basin and brewed with a fresh yeast yeast yeast.
It has a gorgeous nose with a hint of pear and melon, and when you take it into your mouth, a firm gaseous sensation tickles your throat refreshingly.
The mild yet core sweetness spreads slowly with a thick texture. The impression of acidity derived from lactic acid bacteria, which is fully drawn out by the sake yeast, is always vivid.
It has been a long time since we have tasted Ninonozo, and it is still delicious!
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