Milan Hauser
Type: junmai ginjo, rice: Gohyakumangoku, polishing rate: 50% koji rice 55% kakemai, SMV: +5, acidity: 1.1, alc.: 15-16%
Mild aroma of sweet fruits, bananas and some dried fruits.
Flavor is pleasantly dry with noticeable umami and little sweetness. Hints of mellon, nuts, spice and mint. Crisp finish with alcoholic feeling.
I really like this ginjo. I like it at room temlerature because it has deeper flavor.
sato
Good evening Milan Hauser!
This is a beautiful chirico. Thin and stylish, cool but with a little warmth, it goes perfectly with Kubota!
Japanese>English
Milan Hauser
@sato Thank you! Hope you had a nice evening too!