[Ginjo, Unpasteurized]
The frosted bottle, which looks so cool, has the word "Nama" (fresh) written prominently in kanji—which, of course, many people in Hong Kong can read—making it look incredibly delicious.
Of course, its flavor fully lives up to expectations. Made from Koshi-Tanrei sake rice, the Niigata's esteemed sake rice, this Ginjo Nama reveals a beautifully clear yet rich profile. The lively acidity sharpens its umami, creating a refreshing, well-balanced sake that leaves a clean finish. Although it shines as a chilled sake during the winter months, here in Hong Kong it feels especially perfect for the warm days ahead.
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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Yahiko Ginjou is a classic of this brewery. Ginjou production is one of the most technical way and it is created by combining the best skill of Sake making in Japan. Brilliant aroma, delicate texture, juicy umami followed by dry finish. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55%
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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