The malic acid yeast (No. 28) and Yamada Nishiki rice from Hyogo's Tojo region create the perfect pairing in this sake. It offers a rich aroma and flavor reminiscent of ripe, honey-filled apples. The full-bodied sweetness and refreshing acidity are beautifully rounded off with a slightly bitter aftertaste, a signature touch only the finest Yamada Nishiki can provide. Serve well-chilled to fully enjoy its refined balance and elegance.
Details
SMV
-15
Acidity
3
Alcohol
14
Polish Ratio
90
Rice
Yamadanishiki
Yeast
Apple Yeast 28
Sake Type
Junmai Ginjo
Brewery
Kikkawa Jozo Brewery Company
Prefecture
Kanagawa
Report Incorrect Sake Information
Characteristics
no data
Pairing
no data
Best Temperature
5-15℃
Chilled
16-25℃
Room Temp
26-35℃
Slightly Warm
36-45℃
Warm
46℃~
Hot
41-59℉
Chilled
61-77℉
Room Temp
79-95℉
Slightly Warm
97-113℉
Warm
115℉~
Hot
Kikkawa Jozo Brewery Company
Kanagawa
This sake brewery was established in 1912. They draw pure underground water from three wells fed by the abundant springs of Afuriyama (another name for Tanzawa Ōyama). This high-quality water is used in every step of the process, from washing the rice to brewing, allowing them to craft sake with a strong focus on premium ingredients.
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