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Description
Ce daiginjo est élaboré à partir de riz Yamada Nishiki soigneusement sélectionné de la préfecture de Toyama, fortement poli, et fermenté à basse température sur une longue durée avec la levure Ogawa. Sec et délicat, il exprime le subtil arôme ginjo de la levure Ogawa et la souplesse du Yamada Nishiki. Le parfum est volontairement contenu pour ne pas perturber les plats.
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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