The ginjo-shu that started it all. From Yamagata Prefecture, semaibuai 50%, SMV +5, acidity 1.2, 15.5% abv. Made from Miyama-nishiki and Yukigeshyo rice, and #10 yeast. Unmistakable nose, highly perfumed, abundantly floral with melon and pear juice. On the palate, melon-infused spring-water, with good acidity, and a light bitter finish. Medium++ bodied, smooth, clean, and "sweet", yet not sweet, yet sweeter than my normal preference, yet I could drink this all day.
Saturday, May 2, 2009
Dewazakura Oka Ginjo [1 Koku - 83]
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