Kiru
Shiraraku Junmai Ginjo Akaban Yu-machi Ichiban
Rice: 100% of Akaban Yu-machi from Okayama Prefecture
Sake: 50% refined rice, 16° alcoholic strength
Appearance clarity：Teri
Color：light yellow
Viscosity：medium
Aroma intensity: medium
Complexity: medium
Aroma of ginjyosu: apple, banana
Aroma of raw material: steamed rice
Maturing aroma
Performance: Clean apple and banana ginjyosu aromas with a full-bodied aroma of steamed rice.
Flavor intensity: strong
Complexity: Medium
Sweetness and pungency: medium to slightly pungent
Sweetness: banana, cantaloupe, marshmallow, banana candies
Sourness: carbonated, citrus, yogurt
Bitterness: Carbonic acid
Flavor: Steamed rice
Other:
Performance: The entrance of banana and cantaloupe is fruity, with some citrus acidity, aromas of banana candies and a full-bodied flavor of steamed rice, some marshmallow-like fluffiness, and some acidity of yogurt and bitterness of carbonic acid. The wine is slightly thick, with a full and clean bouquet, and the ginjyosu fruit is spirited, finishing clean and slightly astringent.
Aftertaste: low
Finish: short
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