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with deep lemon curd tones
has excellent acidity and can take a slight chill if so desired
This bottling is stacked with energy and grip and a medium-full body platform
Kame-no-o (the turtle’s tail) is known as “phantom rice” because it was not grown for almost 100 years
Iwanoi "Spanish Galleon" Yamahai Junmai Daiginjo Genshu February with deep lemon curd tonesThe best Iwase makes. It combines 40% polish rate with their super hard shell water and umami rich lactic acid production. This is not a highly aromatic, fruit bomb Daiginjo. Because its brewed with Aramasa yeast, its got low aroma and a salty, savory finish. Geeks only, please. Most sake isnt actually great with sushi but this one is! Seimaibuai 40% Rice Yamadanishiki SMV +3 Alcohol 17% Acidity 1. 9% Amino 1. 2 Yeast 6 (Aramasa) Ideal Storage 28F 58F
US$ 15.00
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