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Kozaemon Junmai Ginjō Banshū Yamadaho

Kozaemon Junmai Ginjō Banshū Yamadaho is made with Yamadaho, a rare parent variety of Yamada Nishiki, first cultivated in Hyōgo in the late nineteenth century, known for its firm acidity, gentle sweetness, and clean finish.
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Colour / hue
Pale Yellow
Clarity
Clear
The aroma is sweet, with light fruit notes and lactic tones reminiscent of custard and cream. The palate opens gently, with a mild, refreshing impression of melon, pear, white peach, and a touch of pineapple. At 14.5%, the lower alcohol level makes it easy to drink, with a smooth passage on the throat. The flavour is marked by clarity and a soft sweetness. The kimoto method shows through in the subtle umami and quiet depth, giving the sake a delicate yet well-balanced profile. Short finish with a faint sour tingle. It can be served chilled for a cleaner edge, or at room temperature to appreciate the flavour better.




Appearance: clear and lemon-green
Nose: clean, medium
Aroma: fruity (pear, melon)
Sweetness: slightly dry
Acidity: medium
Umami: medium
Alcohol: medium
Body: full
Flavour intensity: medium+
Flavour characteristics: fruity, slightly lactic
Texture: standard
Finish: clean, short
Quality level: very good
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