This sake emits a pleasant aroma, like sweet melon and orange. As it enters the mouth, one can taste the unique sweetness of Jikon, which has become the norm. The taste is layered with a slight koji flavor and chestnut-like acidity, gradually fading in the latter half, leaving a satisfying feeling and truly delicious taste.
The label has a light purple background, giving a feeling of spring. The brand name is printed in the center, with the specific name printed in dark red on the right. The pronunciation of "Jikon" is written below, making it easy for even first-time readers to understand. The left side indicates the brewery. The shoulder label has the words "Senbon Nishiki Hiire" written on it.
Senbon Nishiki is a fixed variety developed in Hiroshima prefecture, by crossing the paternal Yamada Nishiki with the maternal Aichi-bred Nakaseko Shin-Senbon. The characteristics of Nakaseko Shin-Senbon are strong resistance to blight, short stalks, and high yields. As a sake rice, Senbon Nishiki has achieved dwarfing under the climate and soil conditions in Hiroshima, improving its resistance to lodging and early ripening.
According to a research paper from the Hiroshima Agricultural Technology Center, the brewing characteristics of Senbon Nishiki are very similar to Yamada Nishiki, with no significant differences. The fermentation process is slightly longer.
The label has a light purple background, giving a feeling of spring. The brand name is printed in the center, with the specific name printed in dark red on the right. The pronunciation of "Jikon" is written below, making it easy for even first-time readers to understand. The left side indicates the brewery. The shoulder label has the words "Senbon Nishiki Hiire" written on it.
Senbon Nishiki is a fixed variety developed in Hiroshima prefecture, by crossing the paternal Yamada Nishiki with the maternal Aichi-bred Nakaseko Shin-Senbon. The characteristics of Nakaseko Shin-Senbon are strong resistance to blight, short stalks, and high yields. As a sake rice, Senbon Nishiki has achieved dwarfing under the climate and soil conditions in Hiroshima, improving its resistance to lodging and early ripening.
According to a research paper from the Hiroshima Agricultural Technology Center, the brewing characteristics of Senbon Nishiki are very similar to Yamada Nishiki, with no significant differences. The fermentation process is slightly longer.
Product Name: Jikon Junmai Ginjo Senbon Nishiki Hiire
Grade: Junmai Ginjo
Polishing Rate: 55%
Rice Type: Senbon Nishiki from Hiroshima prefecture
Alcohol: 16% Vol
Brewery Prefecture: Mie Kiyasho Shuzo Co., Ltd.
