Sake TENBU Junmai Ginjo

Sake Variety - Junmai Ginjo.
Rice polishing ratio: 50%
Koji rice: Yamada Nishiki
A.B.V.- 15.5%
Location of production - Kagoshima, Japan

Visual - Cristal clear 

Nose - Melon, stone fruit, vanilla and pineapple. 

Taste - Orchard fruit, watermelon, papaya and herbal notes, concluding on a minty, umami finish. 

Vinification - Distillation - Brewed
The moromi fermentation requires delicate temperature control.
We must meticulously oversee the temperature of the koji as it converts the starches in the rice to sugar, as well as the temperature of the fermentation as the yeast converts the sugars into alcohol.

https://www.nishi-shuzo.co.jp/tenbu_en/kodawari/