akikoda3
Kudokibe Shiboritate Nama-Naginjo-Junmai Daiginjo Banshu Yamadanishiki
Rating 4.4-4.5
Rice : Yamadanishiki, Polishing ratio : 50%, Sake meter : -5, Alcohol content : 16.8%.
M310 yeast and Association No. 10 yeast (Akari Ogawa yeast) are used; M310 yeast produces a fruity aroma with a gorgeous aroma of ethyl caproate reminiscent of green apples and subtle banana nuances. Because it ferments slowly at low temperatures, it is characterized by low acidity and a clean, delicate flavor. Association No. 10 yeast brings out the elegant ginjo aroma, while the mild acidity softens the sake and gives it a mellow mouthfeel. Elegant aroma and refined taste.
Fresh and fruity. From convergence to slightly bitter and dry. Sweet and full-bodied.
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