The aroma of Jikon Junmai Ginjo Asahi Hiire sake is elegant and fresh. Upon tasting, the delicately polished medium-sized sake grains emit a mirror-like surface, lightly dusted with powder, providing a silky texture that glides smoothly into the mouth. It spontaneously expands with a moderate size, revealing a transparent particle-like texture similar to glass beads. The sweetness emanating from these particles accounts for 70%, while the umami constitutes 30%. This is a refreshing type of white sugar, with a simple and soft taste, perfectly combined, presenting a silky touch to the world. As it is consumed, it creates a juicy scent mixed with a variety of fruity sweetness. Later on, a subtle sourness and astringency appear, adding a distinctive texture to the flavor and maintaining its vibrancy and vitality before finishing.
Jikon utilizes the "Asahi" cultivar, originated from the "Asahi" rice variety used primarily in western Japan before World War II, and selectively bred to improve the characteristic of lower growth of rice plants. The result of this brewing process is the best taste ever achieved so far. Asahi's characteristics are highlighted, as its sweetness becomes richer, accompanied by the complexity of the grain itself. In addition, Jikon's unique three-dimensional acidity is showcased, contributing to its rich texture.
Through long cultivation in Okayama, Asahi maintains the old-fashioned characteristics of rice, requiring only minimal fertilizers so that the authentic flavor of the raw rice is preserved.
Jikon utilizes the "Asahi" cultivar, originated from the "Asahi" rice variety used primarily in western Japan before World War II, and selectively bred to improve the characteristic of lower growth of rice plants. The result of this brewing process is the best taste ever achieved so far. Asahi's characteristics are highlighted, as its sweetness becomes richer, accompanied by the complexity of the grain itself. In addition, Jikon's unique three-dimensional acidity is showcased, contributing to its rich texture.
Through long cultivation in Okayama, Asahi maintains the old-fashioned characteristics of rice, requiring only minimal fertilizers so that the authentic flavor of the raw rice is preserved.
Product Name: Jikon Junmai Ginjo Asahi Hiire
Grade: Junmai Ginjo
Polishing Rate: 50%
Rice Type: Asahi variety from Okayama prefecture
Alcohol: 15% Vol
Brewery Prefecture: Mie Kiyasho Shuzo Co., Ltd.
