Alcohol Volume : 16%

Rice : Yamada Nishiki
Polish : 55%

SMV : Undisclosed
Acidity : Undisclosed
Yeast : Yeast Association 701
Squeezing Method :Yabuta Method
Pasteurised : 

Point :
Food Pairing : The mineral flavor and gentle milky sweetness go perfectly with shellfish. Clam chowder, oyster cream gratin, raw oysters, grated salmon roe, porcini cream pasta, etc. caramel nut tart

Sake description :
It is a Junmai Ginjo made from Yamada Nishiki polished to 55%. The aroma is sweet and reminiscent of fresh grapes. When you take a sip, the juiciness and pure sweetness fills your mouth and the firm acidity supports it. After the impactful sweetness, it quickly recedes with a sharp dryness. The balance of sweet and sour, sweet and dry is the best combination.

山田錦を55％まで磨き上げた純米吟醸です。香りは甘く、新鮮なブドウを思わせます。一口飲むとジューシーさとピュアな甘みが口いっぱいに広がり、しっかりとした酸味がそれを支えます。インパクトのある甘さのあと、シャープな辛口ですぐに後退していきます。甘さと酸味、甘味と辛口のバランスが最高です。