Suien Maboroshi no Sake [1 Koku - 24]

A junmai ginjo from Nagano Prefecture's Azumi no Shinshu. Miyama Nishiki milled to 59%, SMV ±0, acidity 1.5, amino acidity 1.5, Nagano Alpine yeast and 15.5% abv. The nose is rich and nutty, with roasted rather than steamed rice notes. This carries on to the palate, which is medium-full, sweet but not quite off-dry. Starchy, with a low-register acidity that does sort of sneak up on you. The overall impression is of being a richer-styled sake, with a dry, vanilla and raw milkfat finish.

On a beautiful evening, under the sakura.

...and after a couple of glasses...