umAlcohol content: 16
Yamada Nishiki
Rice polishing ratio: 55
At a sake meeting. This is the second time to drink Bishu no Sekkei.
This junmai ginjo-shu is made from 100% Yamadanishiki produced in Hyogo Prefecture and brewed with in-house yeast.
It is brewed with the "San-nai-zukuri" method of "no oaring," "no filtration," and "no watered-down water.
I have never been able to buy it myself because of its limited distribution, but it is as delicious as ever with a mellow flavor.
It is my favorite of all the Yukino Kayasha breweries.
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