This sake presents a complex profile with lactic undertones reminiscent of crème, custard, and pudding, complemented by subtle alcoholic nuances. It boasts a silky texture and a well-rounded character, enriched by a diverse bouquet of aromas. The initial refreshing bitterness transitions to a brief, sour aftertaste, which softens into a smooth, velvety sensation as the sake warms to room temperature.
Kinoshita Tamagawa Daiginjō
Kinoshita Tamagawa Daiginjō is made of Yamadanishiki rice milled to 50%. It is the most popular in the daiginjō range and the first of Tamagawa's products ever to go overseas, chosen when it won double Gold Medals domestically and in the USA in 2007.