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Description
Du Yamada Nishiki poli à 32% au fil d'environ 100 heures sur quatre jours pour ce daiginjo shizuku haut de gamme, lavé grain par grain à la seconde près à Daikan. Le shizuku de nouvelle presse et le shizuku de réserve vieillie sont assemblés pour produire un palais moelleux mais composé, décrit comme raffiné et vivifiant (tenrin), conservé à 3°C pendant plus de dix ans avant la mise en marché.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Daiginjo?
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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Food type guide
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