The aroma of natural hot spring-like sulphur is followed by fruity notes of white peaches, cantaloupe and ripe bananas, which are the source of the ginjo aroma.
We use the calm aroma of "Yuucho" rice, a good sake brewer, and the rice flavor to create a confident combination. The original flavor is preserved without filtering in order to enjoy this fascinating aroma.
Sumasuma" (pronounced Sma Sma) is a Hida dialect word meaning "every corner", which means the sweet and fruity aroma and refreshing bubbles of this sparkling sake that fills every corner of your mouth with a slightly sweet and carbonated taste!
With the polishing of Yamada Nishiki to 38%, the subtle Ginjo aroma and delicate and profound drinking is a function of the sake of Junmai Daiginjo.
Due to the full maturation at low temperature, the aromatic fragrance spreads.
It can be enjoyed at low temperatures, and opened when the flowers are cold, it has a spicy and crisp flavor, but if the temperature is brought back to room temperature, it should bring out many different variations and be extremely versatile for cooking.
The smoothness of the entrance perfectly complements the spirited yet refined variation. The finish climbs and spreads; it is easy to find a great gin and tonic to go with the meal.
Chiwan-ryo Chienku Naiam Pure Rice Ginjo
Because the rice is cultivated on the mountain, the temperature difference between day and night is large, and the grains are full and small, the sugar content is better, so the rice is synonymous with its sweet taste and soft texture.
It is a blend of one third each of Kame no Ou, Yamadanishiki, and Yudomachi, and brings out the aromas of each of the three types of rice, such as white flowers, rice, and fruit sugar, for a rich and appealing taste, and is a perfect application of the "blending" spirit of wine to sake!