デルタ
Minato Jozo Edo Kaijo Junmai Ginjyo Genshu
Alcohol content: 15%.
Rice polishing ratio: 60
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Tokyo rice
It is said to be made with a yeast called "yedo" yeast.
The aroma is clean, fruity, and highly aromatic, just like a junmai ginjo of today.
The aroma is apple and banana type, very similar to that of a daiginjo.
The taste is very smooth, with a strong apple-like flavor, just like the aroma. The aftertaste is slightly bitter, but it lessens considerably a few days after opening.
This Tokyo rice is sometimes sake rice and sometimes rice, depending on the lot, and the brewery brews sake for four seasons, so you can taste fresh new sake.
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