we015010
Aged about 2.5 years in the refrigerator at home.
It kept good condition without old fragrance.
100% Honorific Fuji is used.
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we015010
Junmai Daiginjo with a refreshingly light flavor
The ginjo aroma is somewhat subdued for a junmai daiginjo.
Aromas of banana, melon, and pear.
On the palate, the amino acid flavor typical of Junmai Daiginjos can also be felt.
Rice: Miyamanishiki
Rice polishing ratio: 50%.
Acidity: 1.7
Amino acidity: 1.3
Alcohol content: 15 to 16 degrees Celsius
Content: 180ml (aluminum can with screw cap)
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we015010
Aroma of pear and melon, with a firm ginjo aroma.
The taste is pure sweetness and gentle, typical of daiginjos.
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we015010
Sake made with Urakasumi's original church yeast No. 12.
It has a beautiful ginjo aroma typical of junmai daiginjos.
It tastes light for a Yamada-Nishiki.
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we015010
Although it is a honjozo sake, it has a voluminous flavor because it is a draft sake.
It has a bitter aftertaste and a sharp finish.
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we015010
Sake made with Kyokai No. 12 yeast, the origin of Urakasumi
100% Miyagi Prefecture's "Kuranohana" rice suitable for sake brewing
The finish is clean, with a slight bitterness and umami from the rice.
The taste is more light and refreshing.
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we015010
Miyagi Prefecture limited edition sake
100% Miyagi Prefecture's "Gin-no-Iroha" rice suitable for sake brewing
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we015010
Mild flavor typical of autumn.
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we015010
Heavy, heavy special honjozo
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we015010
Junmai-shu with a clean, crisp flavor, made from 100% Dewa-no-sato produced in Yamagata Prefecture. It can be enjoyed with food at a wide range of temperatures, from cold sake to hot sake.
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we015010
Seri pot with warmed water.
100% Sasanishiki
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Dry with 13% alcohol (sake degree +3)
I feel it has a unique refreshing taste.
Serve with Ishikari nabe.
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we015010
Sake degree +6
Refreshingly dry
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