mika_0728A bottle given to me by my uncle in Hiroshima!
My aunt is from Hiroshima and sent me a bottle that she recommended.
Rice used: Yamadanishiki
Polishing ratio 50%.
Ingredients: Rice, Rice Koji
Alcohol 17%.
Yeast: additive-free
This is a mellow Junmai Daiginjo-shu made from 100% Yamadanishiki. It is brewed using the traditional method of nama-moto-zukuri.
It is a slightly dry sake with a wonderful balance between the complex and heavy flavor of the nama-moto and the refreshing acidity of apricots and loquats, and you can feel the charm of the rice.
Room temperature. It is best served at room temperature, or lukewarm warmed to maximize its appeal.
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