Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Aizan Junmai Ginjo Unfiltered Unrefined Nama Sake
Junmai Ginjo-no-Nama" is a pure sake brewed in the "Nama-Hashiroshi" method, which has been handed down since the Edo period (1603-1868), using the special "Aiyama" rice carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the geographical features of Banshu.
The sake is unfiltered and only the supernatant is bottled by hand after settling in a thermal tank.
Sake lovers know that "Aizan" tends to have a sweet image, but "Junsei", with its "light, light sake yeast and soft acidity", is very well-balanced with a strong sense of rice characteristics!
The freshly pressed, slightly sweet aroma, smooth mouthfeel, rich sweetness and umami characteristic of Aizan, and the soft, thick acidity typical of the traditional sake yeast are in perfect balance in the mouth.
The mellowness is felt in the clear, refreshing sake quality, and the unfiltered, unfiltered, unfiltered sake still has a slightly lingering, chili-like sensation that stimulates the tongue, and the pleasant bitterness combines with a good sharpness.
Ingredient rice: ・・・・ Aizan from Kasai City (Nishiwaki Farm)
Rice polishing ratio: 60
Sake meter degree: +3.0 (slightly dry)
Acidity: ・・・・・1.7
Alcohol content・・・16度
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