Description
Hakutaka Ginjo Yamadanishiki utiliza o lendário arroz de sake Yamadanishiki proveniente de Yokawa, em Hyogo, região com a qual a Hakutaka mantém uma relação direta há mais de um século. A cervejaria de Nada, fundada em 1862, emprega o método kimoto e a água Miyamizu para produzir sake com profundidade e estrutura incomuns para a categoria ginjo. A variedade Yamadanishiki contribui com um caráter rico e encorpado, com acidez bem definida que complementa a complexidade láctica natural do kimoto.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
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