Alcohol Volume : 15%

Rice : Yamada Nishiki
Polish :65 %

SMV : +3.0
Acidity : 1.5
Yeast : Yeast Association 7
Squeezing Method :Yabuta Method
Pasteurised : 

Point :
Food Pairing : Sukiyaki 

Sake description :
Seimaibuai 65% is 5% higher than usual Junmai Ginjo. That 5% is left on purpose to draw a deep umami of Yamadanishiki rice (the best sake rice in Japan) as well as a light acidity and rich earthiness. Kome No Kiwami has a perfect balance of umami, acidity and koku. It has a strong fruit fragrance like strawberry and vanilla, good impact, dry in your mouth and long finishing umami. High standard dry Junmai. It can go well with most of Japanese dishes.

通常の純米吟醸より5％高い清舞歩合65％。その5％をあえて残し、日本一の酒米である山田錦の深い旨みと、軽やかな酸味と豊かな土っぽさを引き出しました。米の極みは、旨味、酸味、コクのバランスが絶妙です。イチゴやバニラのような果実の香りが強く、インパクトがあり、口当たりはドライで旨味の余韻が長く続きます。高規格辛口純米。ほとんどの日本料理によく合います。