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Raifuku Junmai Ginjō Yamadanishiki

Raifuku Junmai Ginjō Yamadanishiki is brewed using 100% Yamadanishiki rice grown in Hyōgo Prefecture. Raifuku, known for using Hana kōbo (flower yeast), has paired this Yamadanishiki with the Gekka Bijin strain, a yeast isolated by Tokyo University.
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Colour / hue
Pale Yellow
Clarity
Clear
The aroma features fruity notes such as melon, apple, white peach, sweet hints reminiscent of cotton candy, and a touch of citrus. Medium-bodied with a typical texture, the sake opens with a noticeable spiciness underpinned by a moderate sweetness and gently balanced by a subtle acidity.

Raifuku Junmai Ginjō Yamadanishiki Raifuku Junmai Ginjō Yamadanishiki



Appearance: clear and lemon-green
Nose: clean and medium+
Aroma: sweet, fruity
Sweetness: slightly dry
Acidity: medium
Umami: medium
Alcohol: medium
Body: medium
Flavour intensity: medium+
Flavour characteristics: slightly dry, fruity sweetness
Texture: standard
Finish: medium, clean
Quality level: very good
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