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Akitabare Suirakuten Junmai Daiginjo’s rice polishing ratio is 40%, and acidity is 1.2. It carries joyful notes of peach and melon, and ends with a resolute finish. It’s best served at 55 degrees, and still drinkable when it’s warmed to room temperature.
Kubota Manju has a refined aroma and an elegant flavor. The brewers of Kubota Manju devote all their skill and passion to the creation of this masterpiece. This sake is aged for an extended period before bottling.
The nose is filled with strawberry, banana, cantaloupe, and watermelon. Every sip with hints of minerals, ginger, melon and a dryness that speaks to all.
Niulanshan Erguotou, selected high-quality sorghum and wheat, made from peas, barley and other Daqu as a starter, pure grain brewing green and natural.
Very smooth on the palate. It has a consistent but quite sour sauce flavor, and it stays steady to the finish. It’s striking how tangy that sauce is. It’s a very wet mouthfeel. The aftertaste is mild.
Charred oak, roasted nuts, hints of vanilla, caramel, and nutmeg with nose. Mid-palate provides warm pepper spice and toasted nuts, finishing with a deeply satisfying robust sweetness in perfect combination.
This baijiu made with water, sorghum, wheat, corn, glutinous rice and rice as raw materials, with the essence of five grains, traditionally brewed, hoarded and tempered, naturally matured, and carefully brewed.
This Muroka Junmai Daiginjois stored unpasturized in -10 degrees Celcius after brewing, and is pasturized only once immediately before shipping. The absense of carbon filtration (aka, Muroka) leads to a large presence of flavor and a lively aroma.
