はるアキ
Sake Tomo: "Isojiman Junmai Ginjo" by Isojiman Shuzo
Isojumma Junmai Ginjo has a rich, Shizuoka-style apple-like ginjo aroma and a mellow, umami spreading flavor.
It is slowly brewed at low temperatures using home-brewed Shizuoka yeast and Oigawa subterranean water pumped up from deep underground.
This is a gem that allows you to enjoy the well-balanced qualities of 50% polished Tokkagami Yamada-Nishiki.
Sake meter: +4 to +6
Acidity: 1.3
Polishing ratio: 50% for koji, 55% for kake
Rice used: Yamadanishiki (Hyogo Prefecture, District A, Extra fine Yamadanishiki)
Yeast used: Shizuoka yeast
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