akikoda3
Yamamoto Butterfly Purple Junmai Ginjo Nama Shu
Rated 4.4
Rice polishing ratio: 55%, Yeast used: Akita yeast No.12, Sake meter: +1, Acidity: 2.0, Alcohol level: 15
President Yamamoto, who thoroughly pursues koji production, has arranged the type of koji molding and koji making temperatures, thereby keeping the production of amino acids low and giving it an outstanding sharp taste. The result is a sake that is perfect for the Yamamoto series, which emphasizes juiciness and sharpness with a good acidity. The palate is fresh, acidic and refreshing, with a very approachable, modern taste, Yamamoto-style Kame-no-o.
Light, slightly pineapple and grape-like aroma. The acidity is refreshing. The lingering dry bitterness inherent in nama sake is a bit harsh.
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