A yamahai sake pressed in March, kept fresh in sub-zero storage til summer's end, then awakened in autumn. Fresh young fruit aromas soar above the acidity, sweetness, and savory finish of a well-matured junmai ginjo.
｛ Master brewer's comments ｝
This year we switched to 100% Miyama Nishiki rice, which yielded a lighter, drier character. Still has a freshening aroma followed by well-integrated sweet and savory maturity.
｛ Food pairing suggestions ｝
Shichuan "mabo" eggplant, marinated Japanese mushrooms and other autumn dishes, roast pork with sweet onion and hot mustard sauce
|Type: Junmai Ginjo|
|Availability: Release: September|
|Ingredients: Rice, Water, Koji, Yeast|
|Rice: Miyama Nishiki (Nagano Pref.)|
|Polishing rate: 55%|
|Amino acidity: 1.3|
|Serving temperature: Best chilled; Good at room temperature or warm|