Chamomile1205
This special junmai sake is brewed using a sake yeast strain.
It is characterized by a good balance of sharp sweetness and umami that spreads to the back of the mouth, and acidity derived from the action of lactic acid bacteria.
Of the sake that flows out after pressing the moromi, only the middle portion (Nakadori), which is said to have a well-balanced flavor, is selected for bottling.
It has an aroma of melon and muscat, and a juicy flavor full of fruitiness!
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