山廃純米
This is the third bottle of Nabeshima, and the second for Classic. The acidity spreads immediately in the mouth, but the delicious rice flavor follows. This is the leader of the Kyushu sake world. It was the right choice. The specs are as follows
Rice used: Shirakiku (Juwari)
Polishing ratio: 60% for both koji and kake
Sake meter = Not open to the public
Acidity: Undisclosed
Amino Acidity=Not disclosed
Yeast used: undisclosed
Toji at the brewery=Naoki Iimori (3rd generation)
(From Magokoro Ishii website)
Lukewarm level of warmth? We had a glass of sake with some chopped tuna that we had bought and left at the storehouse.
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