YSTJ
Kangiku Occasional Ken-Aizan 50 Chronicle Ultra-Limited Unfiltered Unrefined Nama-shu Nakadori Lot: No.8 (R6BY).
The rice used for this sake is "Ken-Aiyama", which is produced in Mima City, Tokushima Prefecture from the seed of Aiyama. The rice is produced in Mima City, Tokushima Prefecture, using the rare Ken-Aiyama rice. The Kaburaku is the second brewery in Japan to use this rare Ken-Aizan, and the only one in the country to produce a raw sake version!
The mellow aroma, reminiscent of muscat and lychee, the deep sweetness and umami, and the clear and refreshing taste bring out the charm of Ken-Aizan. The elegant acidity and the lingering aftertaste are beautifully colored.
This wine is even more complete than last year's. It is delicious!
Japanese>English