yosi
Special Junmai Namaishu with a rice polishing ratio of 60%.
Upon further research, "batonage" refers to the process of stirring the lees with a baton (oar stick) during the sur lie process in the wine industry, in which the pressed wine and lees are left to stand still while in contact with each other. Usually, sake is racked off the lees immediately after pressing and only the supernatant portion is bottled, but this sake has been stirred (batonage) for a month to prevent the lees from falling, bringing out the flavor and acidity that remains on the lees.
When poured into a glass, it has a subtle ginjo aroma.
The first impression after drinking is that it is a clean, dry sake like a white wine. It is also mild, and in a good sense, it is an average sake with few outstanding impressions. The aftertaste leaves a pleasant lemon-like acidity.
It is also delicious!
My favorite level (self-assessment)
★★★★★★★☆☆☆☆
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