みきっき
◆"Hiroshima Senbon Nishiki", the second of four consecutive monthly releases from Tenbi
This is the June version of the Junmai Daiginjo released from May to August [four consecutive months] with the same polished rice and the same yeast but different rice varieties.
The June version uses representative rice varieties from four prefectures in the Setouchi area: Hyogo (Banshu Aiyama), Okayama (Akaban Omachi), Hiroshima (Hiroshima Senbon Nishiki), and Yamaguchi (Choshu Yamadanishiki).
Toji: Mr. Miki Fujioka
Rice used: Hiroshima-grown Hiroshima Senbon-Nishiki
Rice polishing ratio : 50
Yeast : No. 901
Alcohol : 15% (Unblended)
Provenance : Choshu Shuzo, Yamaguchi Prefecture
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