Flavor Profile: Semi-Dry
Polishing Ratio: 55%
Rice: Takane Minori Rice
Serve: Chilled/Slightly Warm
This kimoto junmai ginjo is made using the traditional, time consuming and labor-intensive “kimoto” brewing method. The resulting semi-dry sake is well-structured, mellow, with a full-bodied, tangy rich taste and sweet aroma.
Compliments cirsy, batter-fried foods or richer, fatty cuts off ish and meat. its crisp acidity makes it a great palate cleanser.
Nihomaru Brewery Awards
- International Wine Challenge 2009: Silver