Ishimoto Koshi no Kanbai Junmai Ginjō Amane is made of Gohyakumangoku rice produced in Niigata Prefecture and milled to 55%. It has a good balance between aroma and taste, resulting in a soft and straightforward sake.
Indulging in the Amane for the second time this year, we noticed its elegant and gentle ginjo scent with notes of banana and lychee. A soft mouthfeel is followed by a delicate finish with a creamy and slightly sour flavour.
Intense nose of banana and notes of turpentine. A classic Niigata tanrei, mild and gentle with a good balance of sweetness and bitterness. Long finish with a sour tingle.
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