Hara
Koji Rice：Yamadanishiki Kake Rice：Hatsutanishiki
Polishing ratio：50
Yeast：MIAA No.9
Sake degree -0.5
Acidity 1.3
Amino acidity 1.55
This sake is made by the same brewery that makes "Nishinoseki" in Oita. We got it as a souvenir. It is written "Bigin" for "Delicious Ginjo-shu".
It is a very well balanced and elegant sake. Because it is matured, it is yellow!
If you drink it chilled, it is rather mild. At room temperature, the acidity stands out. If you warm it up a bit, the aged aroma will probably stand out (I didn't have the equipment to warm it up, so I didn't try).
I've always wondered about this, but there are a lot of sakes that call themselves Junmai Ginjo, not Junmai Daiginjo, even when the rice polishing ratio is 50%. Is this because it's about 50%, but not strictly less than 50%, or is it Junmai Ginjo? If you know anything about this, please let me know🙏.
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