It has a pronounced lactic acid aroma derived from the sake yeast. It is gentle on the palate, but has a firm thickness that makes it suitable for a wide range of meals.
Five-step brewing
It was slightly effervescent when just uncorked. The rice polishing ratio is undisclosed and there is no specific name, but I think it might be Junmai Daiginjo.
Explanation by the brewer
Ultra" because the rice is grown in a different dimension.
The Tojo area is divided into three areas: Kami-Tojo, Midori-Tojo, and Shimo-Tojo, and only "Yamadanishiki" rice harvested in the contract-grown rice fields of Kami-Tojo is used for brewing.
Although it is a daiginjo, the ginjo aroma is rather subdued, and although it is polished to 40%, the color is a bit yellowish and the taste is powerful.
The appearance is medium lemon in color. Behind the fruit aromas of apples, white peaches, and other fruits are aromas of cooked rice and yogurt. In the mouth, it is powerful and thick.
Apple, pear, quince, white peach, mint, cooked rice.
It is fruity with a hint of sweetness. At lower temperatures it can be light, but the texture is thick and mellow with a slight viscosity.
This is my favorite type.