Nakano Tokusen Kunizakari Junmai Ginjō Handagō Yeast 1801
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Nakano Tokusen Kunizakari Junmai Ginjō Handagō Yeast 1801 is made by polishing Wakamizu, an Aichi sake rice variety, to 55% and slowly brewing it at low temperatures. It has a gorgeous aroma unique to ginjō-brewing and the rich flavour of junmai.
- Colour / hue
- Pale Yellow
- Clarity
- Clear
The Handago opens with a refreshing and fruity nose, inviting anticipation. The initial sip reveals a subtle sweetness, a gentle ginjo aroma and a medium dryness. Subdued acidity and bitterness emerge as they traverse the palate, creating a delicate interplay. The mellow finish carries hints of herbs and anise, while the transformation at room temperature renders it even more well-rounded and smoother. Overall, it is a very palatable choice for discerning connoisseurs.
