Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Ginjo (Nishiki Autumn Harima Road)
The Junmai Ginjo "◯◯ no Harimaji" series embodies the Harima climate, using two types of sake rice produced in Kasai City, Hyogo Prefecture: Yamadanishiki and Hyogo Yume Nishiki.
The image is of the Banshu Plain in autumn, with golden ears of rice and autumn leaves staining the mountains!
Harimaji" pressed in the spring is fire-aged for one summer and then released as undiluted sake without filtration to preserve the original flavor!
It has a calm aroma reminiscent of wood, Japanese chestnuts, and nuts, and is mild on the palate.
While it still retains some youthful lightness, one can sense the concentrated flavor of the rice from the six months or so of aging.
The umami spreads elegantly and gently, with a pleasant lingering aftertaste, and the tangy acidity and slight astringency give it a good finish.
It is recommended to be served cold or lukewarm, and goes well with dishes with a rich flavor, such as grilled seasonal fish, simmered eggplant, sauteed mushrooms in butter, and other seasonal vegetables and mushrooms.
Ingredient rice: ・・・・ Koji rice: Yamadanishiki produced in Kasai City
Kake rice: Hyogo Yume Nishiki produced in Kasai City
Rice polishing ratio: 60
Sake meter degree・・・+3.0(Slightly dry)
Acidity: ・・・・・1.8
Alcohol content: 16.2
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