はるアキ
Nabeshima Junmai Daiginjo Aizan" by Tomikuchiyo Shuzo
Nabeshima is made from this popular rice in a junmai daiginjo preparation, with the highest possible rice polishing ratio of 45% to enhance the flavor.
This sake starts out medium-bodied, with an elegant sweetness that is captivating and finishes nicely with light gassiness and intertwined acidity.
The beauty of this sake lies in the fact that it 'combines impressive strength and tenderness,' and its taste speaks of the highest quality of Nabeshima.
Sake Brewer: Tomikuchiyo Shuzo Y.K.
Type: Junmai Daiginjo
Rice/yeast used: Aiyama
Rice polishing ratio: 45
Alcohol percentage: 16
Sake degree: -1
Acidity: 1.4
Japanese>English