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Yuho Junmai Ginjō Yamadanishiki Miyamanishiki

Yuho Junmai Ginjō Yamadanishiki Miyamanishiki is made with two rice types: Yamadanishiki rice grown in Kurodasho Yakukanjuku, Nishiwaki, Hyōgo Prefecture and Miyamanishiki rice grown by Shishiba-san in Nagano, as well as Kumamoto (KA-1) yeast.
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Colour / hue
Pale Yellow
Clarity
Clear
This is another of Fujita Miho's masterful libations. It offers a delightful aroma of green apple, pear, and citrus with a touch of muskiness. It boasts a rich texture and well-balanced acidity on the palate, providing a refreshing sourness that makes it a perfect pairing for Japanese and Western cuisine. We were glad we had an isshobin!





Appearance: clear and lemon-green
Nose: clean and medium+
Aroma: fruity, citric, dried fruits
Sweetness: medium+
Acidity: medium+ ~ pronounced
Umami: medium
Alcohol: medium+
Body: medium+
Flavour intensity: medium+
Flavour characteristics: fruity, citric, spicy
Texture: medium+
Finish: long
Quality level: excellent
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