ゆーまん
It is a junmai ginjo made from Aomori Prefecture's finest sake rice, "Hanamoi," which is a crossbreed of the finest rice "Yamadanishiki" and Aomori Prefecture's "Hanabukiyuki," a rice suitable for sake brewing, and refined to 50% daiginjo quality.
The name "Hyakushoku" comes from the name of the sake rice strain "Aokei Sake No. 140". In 2002, it was certified as Aomori Prefecture's preferred rice for sake brewing and named "Hanasoi".
It is a highly sought-after sake rice that was perfected with the goal of cultivating a prefectural rice that rivals or surpasses Yamada-Nishiki, the king of sake brewing rice.
The aroma is not gorgeous, but elegant, gentle, and refined.
It has a mellow mouthfeel and a moderate fullness of flavor.
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