With a wonderful fresh bouquet and silky texture on the palate, this is one dainty Junmai developed through a prolonged cold fermentation.
style
full-bodied and structured
availability
Seasonal (Spring Release)
on the palate
rice cake and melon
on the nose
fresh flowers
RPR (Rice Polishing Ratio)
55%
A very fine "ori" in the bottle, a minute amount of silky smooth sediment provides some secondary fermentation in the bottle, creating a nice spritzy fizz upon opening.
Characteristics特徴
Prefecture
kanagawa
Rice
ebina rakufumai
Alcohol
15%
SMV (Sake Meter Value)
+1
Acidity
1.4
Water Source
water from underground aquifer known as "sacred water" in the ishioka region
