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Description
Okura Yamahai Junmai Ginjo Yamadanishiki es producido por KK Ookurahonke en Nara con arroz Yamadanishiki fermentado mediante el método yamahai, que cultiva bacterias lácticas de forma natural durante un período prolongado. Este enfoque aporta una profundidad rica y sabrosa y una acidez firme que complementa el arroz Yamadanishiki premium al nivel de pulido junmai ginjo. La interacción entre la fruta inherente del Yamadanishiki y la audacia del yamahai crea un sake multidimensional.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Food type guide
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