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Description
Despite its ginjo classification, this cask strength yamahai leans smoky and oaky with a notable amount of lactic acidity for a sake. That acidity pairs naturally with rich, fatty cuts like rib eye. Made from Niigata Shuzo Kotekimai rice polished to 60 percent, it carries an SMV of 3.5, acidity of 2, and a robust ABV of 18 to 19 percent.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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