With unpredictable demand on 300mls, I am downsizing supply, and that includes Mizubasho Ginjo. Still tasting full of fruit, soft and slippery and aromatic-- this little number will make for a very pleasant dinner companion.
Notes of tangerine, canteloupe and honeydew, orange flower, raw sugar, ripe banana, and fresh mochi.
This is a very crisp, clean, honest, and somewhat subtle sake that should really cost at least 50% more. It's polished to daiginjo level using Toku A rice from Hyogo, brewed with delicate snowmelt water from the town of Kawaba in pristine Gunma prefecture. They've even established a nature preserve around the brewery property to maintain the condition of the sake brewing environment. If there is a greater dedication to the quality of one's brewing water and environment, I haven't seen it!
- Prefecture: Gunma
- Rice: Toku A Yamadanishiki, Hyogo
- Polishing: 50%
- Yeast: Gunma Kaze
- SMV: +4