Aizuhomare Yamadanishikijikomi Ginjoshu

The softness of Yamada Nishiki, which is the characteristic of the Nishiki, brings out the softness and the swelling flavor, and after the throat, the taste and the "push -flavor" are carefully created after the throat. 。 Using the yeast developed by Fukushima Prefecture, "Utsukushima Yume Yeast (F701)", creates a gentle and gentle taste, and adds Alps yeast to draw sharpness and fragrance and build a well -balanced sake quality. increase. At the moment it is included in the mouth, the refreshing citrus and herbal ginjo scent spread, and the gentle sweetness and sourness are comfortable. The characteristic of Ginjo Sake is the solid umami that bleeds on the upper jaw after a refreshing throat. If you cool too much, you may feel a little bitter, so it is recommended to eat at around 12 ° C. It has little irritation such as seafood and tempura, and goes well with refreshing dishes.