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YSTJKoei Chrysanthemum Anastasia Green.
This is the first Koei Kiku of the season!
It has a citrusy heady aroma, refreshing sweetness, clean acidity, and a refreshing bitterness in the aftertaste, making it a light, spring-like sake! YSTJImagane Junmai Ginjo.
It is made by polishing up to 55% Comet, a rice suitable for sake brewing, grown in Imagane, which is famous for Imagane Baron, said to be the best Baron sweet potato in Japan. It has a light flavor that is typical of Comet with a strong umami taste. RecommendedContentsSectionView.title
