YUKINOBIJIN JUNMAI GINJYO SAKE

Beautiful sake. Fresh fragrance with balanced acidity make this a harmonious sake. The rice used is Yamada nishiki and Akita sake komachi. Akita sake komachi is well-suited to Akita’s cool climate. It’s stalks are fairly wind-resistant. It also matures early enough to avoid damaging cold weather. The rice’s grains are large, high in Shinpaku, and with low levels of protein. The Akita sake komachi grains gelatinize in a very koji-friendly manner, which can result in a shubo and moromi with increased glucose levels resulting it a sweeter sake. There is also often a spicy quality, alongside a whole fruit basket of tasting descriptors.