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Description
Auf einem ungewöhnlich aggressiven Wert von 20 % poliert, treibt dieser Gekikara (ultra-trockene) Ausdruck des Sakushu Musashi von Nanbashuzoten in Okayama den Honjozo-Stil auf ein Extrem der Trockenheit. Die Kombination aus sehr hohem Polieren und trockener Fermentation erzeugt einen scharf definierten, reduzierten Charakter mit minimaler Restsüße.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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