A junmai ginjo from Nara Toyosawa Shuzo in Nara Prefecture. Yamadanishiki rice milled to 55%, SMV +3, acidity 1.5, amino acidity 1.4, 15.5% alcohol, a proprietary yeast, and Nara's soft water. A bright, ricey nose, initially quite round, but then spicy and savoury, a flash of blue cheese funk across the middle, cooked off by a flash of heat and then a lingering clean sweetness. Very nice.
Thursday, July 2, 2009
Mushohai Junmai Ginjo [1 Koku - 74]
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