Okunomatsu Ginjo [1 Koku - 17]

From Okunomatsu Shuzo in Fukushima Prefecture. One of the few (handful?) ginjo offerings available in the U.S. Brewed with a proprietary yeast and from locally grown rice, milled to 60%, SMV +4, acidity 1.3, and 15.5% abv. Floral and green nose, not powerfully fragrant, but with prominent green pear and melon notes. Smooth and soft entry, transitioning to a light, drying, pleasantly bitter, evaporative finish. I really can't say if this is necessarily due to the added alcohol of the style, but it came on more as a pleasant warmth rather than a burn. All in all, a bit forgettable, but a pleasant sake, unremarkable in its unremarkability.