Using 100% Kanagawa grown Shinriki rice, a very rare varietal, in conjunction with the Kimoto method, and a Ginjo polishing of 50% this sake is a complex combination of elegant aromas and a structured palate, slightly cloudy for a silky mouthfeel.
style
rich and complex
availability
Seasonal (Spring Release)
best before
Out of stock
on the palate
persimmon and umami
on the nose
lily and bamboo leaves
RPR (Rice Polishing Ratio)
50%
In another example of the extreme efforts Izumibashi takes in rice cultivation, Shinriki cultivated in house in an area of Zama, Kanagawa, is expertly polished then put through the extensive ancient kimoto fermentation process.
Characteristics特徴
Prefecture
kanagawa
Rice
kanagawa shinriki
Alcohol
16%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
subsoil water from brewery-owned well originating at mount tanzawa