It has a melon-like sweetness in its aroma, and a refreshing taste with a fruity ginjo fragrance and unique flavors that leave a deep impression. Additionally, it provides a rich flavor without being overly sweet, and its moderate acidity in the finish stimulates the palate and maintains its deliciousness.
This seasonal limited edition sake from Kudokijozu, a brewery that focuses on ginjo sake using the No.10 yeast from Shonai Plain in Yamagata Prefecture, is made from more than 10 special rice varieties and polished at 40% using the romantic rice "Kamenoo," blended using two-stage fermentation to create a sophisticated yet subtle flavor - Junmai Daiginjo "Kamesennin".
The rice used is "Kamenoo" from Ogata village in Akita prefecture, cultivated by the excellent farmer Hidenori Suzuki, and polished to 40%. It uses groundwater from the Mt. Tsukiyama range, providing a unique flavor to the brewing process. Using a slightly adventurous two-stage fermentation to create a flavor unlike any other sake
This seasonal limited edition sake from Kudokijozu, a brewery that focuses on ginjo sake using the No.10 yeast from Shonai Plain in Yamagata Prefecture, is made from more than 10 special rice varieties and polished at 40% using the romantic rice "Kamenoo," blended using two-stage fermentation to create a sophisticated yet subtle flavor - Junmai Daiginjo "Kamesennin".
The rice used is "Kamenoo" from Ogata village in Akita prefecture, cultivated by the excellent farmer Hidenori Suzuki, and polished to 40%. It uses groundwater from the Mt. Tsukiyama range, providing a unique flavor to the brewing process. Using a slightly adventurous two-stage fermentation to create a flavor unlike any other sake
Product Name: Kudokijozu Junmai Daiginjo Kamesennin Kamenoo 40
Grade: Junmai Daiginjo
Polishing Rate: 40%
Rice Type: Ogata Village produced Kamenoo
Alcohol: 17.2% vol.
Brewery Prefecture: Yamagata Kamenoo Brewery Co., Ltd.
