Felipe Baeta
Rice: Yamadaho
Polishing (seimaibuai): 50%
Alcoholic Grade: 15.5%.
Acidity: 1.1
Considered extinct, the Yamadaho (which had given rise to Yamada Nishiki) was found in the possession of a farmer who kept about 1800 grains in a simple cloth bag. After 8 years, they managed to regenerate it.
Sensory: elegant and complex, it starts floral and evolves to fruity with hints of spice.
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