We use Kochi kobo “AC-95” developed in Kochi Prefecture when brewing this sake. The kobo is unique in the way it creates two aromatic components, ethyl caproate, producing an apple note, and isoamyl acetate, producing a banana scent. Also, we only use Yamadanishiki, the rare and high quality sake rice harvested in the “Special-A” fields in Tojo, Hyogo Prefecture, and mill it to 40% of the grain remaining, in order to bring out the elegance of a junmai daiginjo.
Tasting Notes
Two ginjo aromas, reminiscent of apples and bananas respectively, are obtained through fermentation, and once the two components are combined, they join to create an aroma that evokes juicy fruits that we have never experienced. Sophisticated mouthfeel is brought by the Yamadanishiki rice grown in the “Special-A” fields in Tojo, Hyogo Prefecture and milled to 40%, enhancing its ginjo aroma.
