yosi
Junmai Ginjo-Ginjo-Hara Sake with a 60% rice polishing ratio
Upon investigation, it was found that all three types of raw material rice, Yamadanishiki, Kame-no-o, and Omachi, were planted, grown, and harvested in Sakura City, Tochigi Prefecture, where Sengoku is located. The blending of each type of rice is based on the theme of "water," which is one of the unique characteristics of SENKYO. By placing "water" at the core of the design, this sake is as clear as water. The difference between this sake and "Mizu to Echika", which uses the same rice polishing ratio and raw material rice, is whether or not it is made using the "Namahashidashi" method.
When poured into a glass, it has a fruity ginjo aroma that is completely different from the calmness of "Mizu to Echika. The first impression after drinking it is that they were particular about the water, and it is as refreshing as "Mizu to Echika," but it has a stronger sense of juiciness and sweet-sourness like fruit, and is more floral.
This one is delicious, too.
My favorite level (self-assessment)
★★★★★★★☆☆☆☆
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