By using Yamada Nishiki (koji rice) and Miyama Nishiki (kake rice) polished to 55% or less, we have created a rich umami flavor while maintaining a crisp, refreshing finish that doesn't feel heavy. This season, too, the elegant aroma and balanced umami flavor achieved using 1401 (Kanazawa) yeast are particularly appealing. The acidity derived from the yamahai method gives this ginjo sake a defined and robust flavor, and it is expected to maintain its quality even after aging or opening, offering an even more refined drinking experience.
This sake boasts a ginjo aroma reminiscent of bananas, pears, and melons. It has a sweet and fragrant scent like choux pastry. As is typical of unpasteurized sake, it has a smooth mouthfeel, with a transparent sweetness and a soft, pleasant rice flavor. The acidity is well-balanced and not overpowering, resulting in a smooth texture. When served chilled, the aroma and flavor are well-balanced, and although it's unpasteurized, it's also delicious when warmed. A gentle warming temperature of 40-50°C produces a soft and pleasant taste.