This junmai has a mellowed, settled fruitiness characterized by plums and dates. Countering this, it has a wonderful acidity which comes through in the finish. Rice: Gohyakumangoku for koji, Noto Hikari for brewing Water: Soft water Yeast: #9 SMV: +5 Acidity: 1.8 Amino acids: 1.5 Shubo Method: Sokujo Filtration: Mesh to remove solids Pasteurization: Once Other: NO sulfites & NO preservatives Wonderful chilled but possibly better when gently heated. This reveals wonderful aromatics and reveals different nuances than when just chilled |