Junmai Ginjo Sake, Gikyo
- Made from Grade A Yamada Nishiki from the Tojo area of Hyogo
- Lush melon notes move into cereal grains and toasted wheat
- Finishes dry with hints of spice
Yamada Nishiki is generally considered the most elegant and expressive rice used for making premium sake, and there are few sake that exemplify that as well the Gikyo Junmai Ginjo from Yamachu Honke. They are one of just 12 breweries who have access to the Grade A Yamada Nishiki grown in the Tojo area of Hyogo Prefecture, the most highly sought after site of sake rice in the country.
This Junmai Ginjo brings out the gorgeous subtleties of this Yamada Nishiki, with an initial sensation of melon moving into savory notes of cereal grains and toasted wheat and finishing dry with an appealing tingle of spices. After brewing the toji has skipped the standard addition of more water to retain the impact and power of the original brew. Grade A Tojo Yamada Nishiki milled to 60%.
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