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Sakaemasu Junmaisyu 2012 Third Vintage
- 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.
- Rice and Rice koji
- 5 million stones