Sakaemasu Junmaiginjou 2010 First Vintage

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味わいの特徴
The color is a beautiful gold with high transparency and light luster. It is reminiscent of the original color of rice. The long low-temperature fermentation gives it an elegant viscosity. The long low-temperature fermentation produces a junmai ginjo with a gentle and elegant viscosity and a deep flavor that is slowly ripened, resulting in an exquisite taste full of charm. The attack is rounded and mellow with umami. The soft banana-like sweetness and acidity that follows are exquisitely balanced. As it cools down to room temperature, the aroma blossoms and changes to a mellow aroma like ripe bananas.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
50%
使用米
5 million stones
アルコール度
16%
酸度
1.9
日本酒度
-3
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