bouken
Yamadanishiki Polishing ratio 40
Junmai and Ginjo are made with Tamakae, but Daiginjo is made with Yamadanishiki
The Daiginjo class tends to use Yamadanishiki, which is a common pattern.
According to the brewery's explanation, it is aged for one year. It has a gorgeous ginjo aroma and an interesting taste with umami from the aging process. It is a versatile type that can be drunk with food or on its own.
I am glad I bought it even though it is a little expensive.
It is quite bitter and spicy towards the end, but the ginjo aroma lingers in the aftertaste.
I think the label could be a bit more cluttered 🤔.
Japanese>English
ねむち
Hi bouken, I mentioned the label when I first talked to the brewer 😁 but I haven't tasted the Junmai Daiginjo 🤔I have a copy of Matsu no Hana [Shojo no Mai] in my room that I got as a gift but it's left at room temperature 😅.
Japanese>English
bouken
Hi Nemuchi 😃
I thought if they were going to go national, this label would be a tough sell 😅I don't think they're going to do that 🙄.
That's a pretty good sake 😳I heard it's a -4 sake but I wonder if it's sweet 🤔.
Japanese>English