Yuki No Bosha Sake Daiginjo Akita Komachi

This daiginjo is light and airy. It has upfront notes of white pepper that fade into dried apricot and citrus. It should be served chilled but also appreciated at room temperature. Ginjo sakes are made with the slight addition of brewer's alcohol: this lightens the sake and brings out additional flavors and aromas. The highest level, daiginjo, is made with rice that has been refined to 50% or less of its original size. This daiginjo is made with rice that has been refined to 35%. Rice: Akita Komachi Seimaibuai: 35% Nihonshudo: +2.0 Acidity: 1.5