TSUKIYOSHINO MOEGI YAMAHAI JUNMAI
TSUKIYOSHINO MOEGI YAMAHAI JUNMAI
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This is a Yamahai Junmai sake, brewed using lactic acid fermentation with plant-based lactic acid bacteria. It is characterized by the unique acidity of this method.
The initial aroma is rich, with a yogurt-like scent that gently spreads. Notes of grapefruit, sandalwood, and cinnamon are elegantly balanced. There’s also a hint of light cream and mineral aromas, giving it an overall refreshing impression.
The first taste is somewhat bold, with refined sweetness complemented by fine, sharp acidity that flows smoothly. A subtle bitterness adds depth and supports the flavor, creating a strong balance, while the pronounced acidity gives it a dry yet extended finish. The aftertaste lingers slightly, leaving a lasting umami without being overpowering.
This is a crisp and delicious Yamahai sake!
| YEAR | 2024 |
|---|---|
| AREA | Nagano |
| BREWERY | Wakabayashi jozo |
| SMV | - |
| ACIDITY | - |
| ABV | 15.0% |
| RICE | Hitogokochi |
| POLISH RATE | 70% |
| GRADE | Junmai |
| SPECIALITY | Genshu , Muroka , Namazume , Yamahai |
| NOTE | Grapefruits , Yogurt |
| TASTE | Dry |
| BODY | Medium |
| AROMA | Fruit |
WAKABAYASHI JOZO
We are located in Shiodadaira, where is the southeast of Ueda city and famous for the group of temples and shrines. There are the fertile soil, delicious rice, and the beautiful water. In 1896, the first generation Manbei Hayashi made up his mind to brew sake with using those natural...
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