akikoda3
Nakazen cocoromi test brewing nama
Rating 4.5
Product details: Junmai Ginjyo Nama, Ingredients: rice, rice malt, rice: Shinkoshu No. 555, Rice polishing ratio: 55%, Alcohol content: 16%, Yeast: Nagano D yeast.
This sake was test brewed using a new variety from Nagano Prefecture. This sake rice is a combination of "Hanabukiyuki, Hitogochi, and Mine Haruka" called "Yamamizuki". This junmai ginjo is made by storing the raw sake made during the winter at low temperatures until summer. It is soft and full, with an extended flavor that spreads in the mouth. The aroma is a gorgeous peach-✕green apple type of aroma. A soft touch. This is the third year of test brewing.
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