yosi
Junmai Ginjo Nama Shu with 55% rice polishing ratio
According to research, the raw material rice used is "Hanasoui," a variety from Aomori Prefecture. It is a crossbreed of Hyogo Prefecture's Yamadanishiki and Aomori Prefecture's Hanafukuyuki, and is characterized by its short grass and slightly high ear count.
Poured into a glass, the aroma is of fresh green apple-like ginjo aroma.
The first impression when drinking it is gorgeous, with a sweet, ripe, fruity taste that is full of sweetness. It has a fruity flavor similar to that of Toyo Bijin...it is also delicious!
My favorite level (self-assessment)
★★★★★★★★☆☆☆
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