Brewed from Awa Yamada Nishiki rice at 60% polishing and laid down as a vintage junmai, this 2009 brewing-year release from Suwa Shuzo has developed complexity through extended cellar aging. Reviewers note a soft, milky sweetness at room temperature, with layered umami from the well-matured Awa Yamada Nishiki, a clean mineral finish drawn from the Chiyogawa River's ultra-soft water, and a satisfying convergence of richness and clarity.
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