A favorite with new and seasoned sake drinkers alike. Technically qualifying as a daiginjo, with a seimaibuai of 50%, it is soft and light on the palate, with a delightful fruitiness characterized by peaches, strawberries and papaya. It finishes with a white pepper spice.SMV: +1.5 Acidity: 1.5 Amino acids: 0.08 Shubo Method: Sokujo Pressing: Yabuta Filtration: SF Filter Pasteurization: Once Other: NO sulfites & NO preservatives Chilled 46MF to room temperature 68MF (8-20MC).
|