sekisen
Tasake Junmai Ginjo Hyakushoku
Rice：Hanasoi
Rice polishing ratio : 50
Sake Degree : +0
Acidity : 1.5
Alc. degree : 16
Production date : 2023/2
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This junmai ginjo is made from Aomori Prefecture's finest sake rice, "Hanamoi," which is a crossbreed of the finest rice "Yamadanishiki" and Aomori Prefecture's "Hanabukiyuki," a rice suitable for sake brewing, and polished to 50% daiginjo quality.
It has a gorgeous green apple aroma, moderate sweetness and acidity, and a mellow, elegant mouthfeel. It has a mellow and elegant mouthfeel. Delicious both as a food sake and on its own.
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