Eddy1959
Junmai Ginjyo Sarukura no Izumi
Sarukura-no-Izumi, one of the 100 best springs in Japan, is used as the brewing water, and all rice is made from Miyamanishiki rice produced in Nagano Prefecture and polished to 55% by the company.
This sake is fermented slowly at low temperature in Shinshu during the coldest season, and has a gorgeous ginjo aroma and a refreshing taste.
Long tome, I bought it at a tasting sale at Mitsukoshi in Nihonbashi.
Warmed, clear and dry, it was delicious. ★★★★
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