Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Yamadanishiki Namaishiki Nama Hashimoto Tokubetsu Junmai Nigori Sake
Junsei Yamada-Nishiki is made from Yamada-Nishiki carefully grown by contract farmer Nishiwaki Noen, a well-known sake rice craftsman in Banshu, and soft water nurtured by the topography of Banshu, using the traditional "Namo Hashirozukuri" method of brewing, which has been used since the Edo period to raise lactic acid bacteria that live in the brewery. Junsei Yamadanishiki, Yamada-Nishiki, Namahashimo, Tokubetsu Junmai" is now available for the first time as #Nigori (nigori) sake!
The standard sake is bottled and then heated in the bottle, but this nigori sake is completely unpasteurized!
The yeast is very energetic and bouncy!
The aroma is sweet with a hint of citrus and banana, and the nigori sake is smooth and silky on the palate.
The full flavor of rice spreads out, with moderate bitterness and light acidity for a crisp and refreshing aftertaste.
The slight carbonation that stimulates the tongue and makes it pop is pleasant, and you can drink it in large gulps.
It is a perfect food wine, and seems to go well with a wide variety of dishes in Japanese, Chinese and Western cuisines.
Rice used: ・・・・ Yamadanishiki produced in Kasai City (Nishiwaki Farm)
Rice polishing ratio・・・60
Alcohol content・・・16度
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