akikoda3
Jikin Junmai Ginjo Tojo Yamadanishiki
Rating 4.5-4.6
Rice: Yamadanishiki from Tojo-cho, Miki City, Hyogo Prefecture
Rice polishing ratio: 50%, Sake meter: ±0, Acidity: 1.6, Alcohol content: 16
This is the first brew of the 2015 brewing year (limited to one tank), and is made from 50% polished rice of special A district Yamadanishiki produced in Tojo, Miki City, Hyogo Prefecture, to the daiginjo standard. Yamadanishiki is produced by a number of regions and farmers. It is brewed with the highest quality contract-cultivated Yamadanishiki. It features a beautiful sweetness and acidity with a sense of transparency, soft roundness, and cohesiveness. The sweetness and umami of Yamada-Nishiki develops in a slightly light and elegant manner. Moderate acidity takes effect, making it slightly fresh. It has a slightly refreshing yet lingering aftertaste with a spicy, bitter acidity, and is well-balanced as a mealtime sake.
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