AZUMANOFUMOTO TOKUBETSUJUNMAI NAMA 山形酵母
Yamagata prefecture has been focusing on improvement of quality of sake in Yamagata.
Especially, one of their main concern is growing the high grade yeast. The yeast invented in Yamagata is well-know as the one produced very aromatic and mild sake.
First note is very moderate but the gently fruity aroma spread in the mouth. Umami is the key of this label. Modest sweetness stands behind the umami. Sourness influenced by lactic acid and bitterness like mineral also insist its existence.
The thick and various layers of taste proves that this lables is produced with high-quality Yamadanishiki.
Well balanced umami and sourness last long.
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