yosi
Junmai Ginjo Nama Shu with 55% rice polishing ratio
According to research, all of the rice used in this junmai ginjo is "Toyobai rice," a unique rice suitable for sake brewing that only the Miura Sake Brewery grows under contract, and it is brewed with Iwakisan subsoil water from the brewery's own wells and its own yeast.
The aroma in the glass is fresh and subdued, with a fresh ginjo aroma.
The first impression after drinking is also fresh and refreshing. The first impression after drinking is also fresh, crisp, and refreshing, but perhaps because it is made from Toyobai rice, the umami of the rice can also be fully felt. The aftertaste is finished off with a sharp acidity. A well-balanced sake...also delicious!
My favorite degree (self-assessment)
★★★★★★★☆☆☆☆
Japanese>English