akikoda3
Natsukazura Natsukazura Natsukazura Junmai Daiginjo
Rated 4.3-4.4
Rice: Ginpu, Polishing ratio: 50%, Yeast: AC-17 (Kochi yeast), Sake meter: +7.0, Acidity: 2.0, Alcohol: 17
This Natsukujira is made with 50% polished "Ginpu" rice and AC-17, a Kochi yeast with a rich aroma, to express the clean, dry taste typical of summer sake. The ginjo aroma that is felt in the mouth is brought out, and the juiciness of the freshness is enhanced. It is bottled immediately after the vatting to lock in the rich ginjo aroma that evokes pineapple and kiwi fruit. A junmai daiginjo that can be drunk in summer.
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