Description
Origin: Ishikawa Prefecture
Rice: 21% Yamadanishiki & 79% Gohyakumangoku
Polishing Ratio: 60%
SMV: +2.0
Acidity: 1.6
ABV: 15%
Vol: 720ml
A classic Yamahai Junmai aged over summer at low temperature to allow slow development of flavours. Natural lactic acid from the Yamahai method provides a slight gaminess, pleasant umami, and refreshing acidity.
Rice: 21% Yamadanishiki & 79% Gohyakumangoku
Polishing Ratio: 60%
SMV: +2.0
Acidity: 1.6
ABV: 15%
Vol: 720ml
A classic Yamahai Junmai aged over summer at low temperature to allow slow development of flavours. Natural lactic acid from the Yamahai method provides a slight gaminess, pleasant umami, and refreshing acidity.