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Description
Okayama-grown Akebono rice milled to 70% forms the base of this aged reserve (hizoshu), which is bottled at 20% alcohol after extended cellaring. The 1996 vintage shows a pale amber hue with layered aged aromas and a sharp finish; the brewery, founded in 1893, uses karst limestone-filtered mineral water and has centered its craft on Asahi-variety rice since the 1990s.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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