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It is more light but has a strong rice flavor.
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Rich ginjo aroma.
There are firm aromas of banana and melon derived from Kanazawa yeast.
There is also an impression of sweetness and smoothness on the palate.
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In addition to cooked rice, there are nutty and earthy aromas derived from aging.
Sanshudo" is a purely made regular sake made from domestic rice (including sake rice and edible rice) with a milling ratio of 65%. It is blended from new sake and aged, fire-aged sake according to the quality of the sake and the state of maturity at the time, and filtered as necessary to improve the aroma before being fired and bottled.
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Hiroshima Momiji yeast used
(Can it be used in other prefectures from 2024?)
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The taste is typical of daiginjo-style sake.
It has a sweetness like tortoiseshell candy.
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In-house yeast No.7
Polishing ratio 45
15% Alc
Light ginjo aroma with a slight sour cream note adding complexity.
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Aged about 2.5 years in the refrigerator at home.
It kept good condition without old fragrance.
100% Honorific Fuji is used.
Japanese>English
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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)
Japanese>English
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Aroma of pear and melon, with a firm ginjo aroma.
The taste is pure sweetness and gentle, typical of daiginjos.
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