Sougen Junmai [1 Koku - 26]

Sougen Junmai from Ishikawa Prefecture's Sougen Shuzo, I believe this is the pasteurised version of the one we tried in 2008. Yamada Nishiki milled to 55%, SMV +3, acidity 1.8, 15.5% abv, and brewed with #14 yeast. So, ginjo-level milling, but allegedly brewed with regular junmai methods - at least eschewing the slower, colder fermentation of the former. The nose has a prominent but light vegetal and distilled spirit profile. On the palate, the entry is sweet and lightly starchy, like coconut water, fading to more floral and cucumber notes. Soft, round and gentle, light to medium-weight, with a bright springwater tang and drying finish.