Top nose of lactic acid and yogurt aroma. Fine sparkling with the fruitiness of melon, pineapple, grape, pear, followed by a lactic acid-like with a carbonic bubbly touch on the palate. Long and dry finish. This sparkling sake uses the bottle fermentation
Sweet and fruity. The polished rice ratio of is 39%, which can be regarded as high-quality products among other brands.This is softer, the rice fragrant is thicker, and the overall taste is more delicate. There is a burst of sweet smell of cantaloupe at
There is no reason for us to craft sake unless it’s super delicious.”, this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, this specific sake deliver fruit aromatics and delicate sweetness.
A fresh apple-like scent and a refreshing berry-based attack. A transparent sweet and sour taste reminiscent of Muscat and Chardonnay. The result is a new type of sake that looks like it is packed with a lot of fruits.
With over 140 years of history, Uijin uses both the local Sakanishi and Yamadanishiki
Rice, also the spring water from Mt. Aono to produce the sake using the most traditional method.
The most Iconic product by Uijin with a strong floral nose and a sligh
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