Originally released in 1980 triggering the "Ginjo boom”, and we still love it today. Ginjo sakes have a minimum of 60% of rice remaining after polishing.
Rice: Miyamanishiki and Yuki Kessho milled to 50% Yeast
Prefecture: Yamagata
SMV: +5
Acidity: 1.2
-This Ginjo is the sister to Dewasansan and is also milled to Daiginjo levels.
The nose is a beautiful blend of flower blossoms, peach, radish, and spring water. It has dry start that is accompanied by a soft and creamy middle mouth filled with dried fruit overtones and a subtle melon finish. Wonderfully round and viscous on the palate.
Yuzu, floral, red licorice, cantaloupe. Pair with steamed clams, shrimp tempura, or seared scallops with broccoli
