From Toyama Prefecture's Tateyama Shuzo, a blend of gohyakumangoku and yamada nishiki milled to 53%, SMV +2.5, acidity 1.5, amino acidity 1.4, and 15.6% abv. Lightly floral and fruity nose, soft and round but not overly rich, fermented melon and anise notes, with a lightly dry finish. Forward and very easy to drink.
Tuesday, August 3, 2010
Tateyama Junmai Ginjo
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