Don't be fooled by the old-fashioned and inconspicuous label: this is a first-class junmai ginjo: with a yellowish appearance and a pleasantly sweet nose of fruits (plums) and narazuke. The first sip unleashes fireworks of mellow sweetness that transform into a harmony of soft acidity and umami from the Yamadanishiki. Lingering spiciness. A very refreshing sake with a fruity mouthfeel.
Tenpoichi Junmai Ginjō
Tenpōichi Junmai Ginjō is made of 25% Yamadanishiki rice and 75% Nakasei Shinsenbon produced in Hiroshima and milled to 55%. It has a good balance of umami and sourness and a refreshing aftertaste.