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The name of this sake translates as “Forgotten Japanese Spirit.” Produced at the Bunraku Brewery, it is classified as a Yamahai Jinmai. Yamahai is the type of brewing process used to make the sake with the result typically being a sake of higher sweetness and acidity, with richer, deeper, significantly more pronounced flavors. With a subtle sweetness on the nose, it is of medium viscosity with a palate that expresses a combination of smokiness, steamed rice, and melon and a finish that is extended and dry.
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