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Junmai
Technically qualifying as a junmai ginjo,
this junmai is a great introduction to saké. It is earthy
and mushroomy in the nose but reveals light, fresh notes of
grapefruit and melon on the palate. Its structure is open and
dynamic, its body light, its finish crisp and clean. It is best
served chilled and complements flavorful foods like cooked Japanese
food and French or new American.
Rice:
Seimaibuai:
Nihonshudo:
Acidity: |
100% Tamazakae
60%
+4.0
1.5 |
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