Tacky
This Junmai Daiginjo is made using Yamadanishiki, which is now grown in Ashibetsu City, Hokkaido. Yamada-Nishiki is a slow-growing variety, and its tall ears tend to fall over in the wind, so it can only be grown in paddy fields in the southern part of Hokkaido, surrounded by mountains. The first Yamadanishiki sake produced in Hokkaido tasted like ordinary Yamadanishiki sake, for better or worse.
This is probably due to the fact that the toji was aware that it was the first Yamada-Nishiki sake and tried to make it according to the manual. The quality of Yamada-Nishiki produced in Hokkaido is not bad. We look forward to the next season's sake and beyond.
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