Alcohol Volume: 16%
Rice: Sen Bon Nishiki
Yeast: Yeast Association 9
Squeezing Method: Yabuta Method
Food Pairing: Tempura
Suishin Junmai Bunanoshizuku is made with famous soft water that well out from Buna (Fagus Crenata Blume) forest in Hiroshima as well as Suishin's special invented ginjo yeast and fermentation for a long period in a low temperature. All of these elements make Buna No Shizuku a very mild and delicate flavoured full body Junmai. The first sip will deliver you slightly fruity aroma all over your palate with a clean & semi dry flavour then finishing with a short dry crisp. Being junmai sake made with Yadanishiki rice, Buna No Shizuku delivers a punch of Umami. This is a good instance of high quality Hiroshima style semi dry Junmai sake.