Aroma (less-more): ★☆☆☆☆
Complexity/Body (light-full):★★☆☆☆
Sweetness (sweet-dry):★☆☆☆☆
Texture (soft-hard):★★☆☆☆
After-flavor (short-long):★★★☆☆
Finish/Kire (short-long):★★★★☆
 
Prefecture: Niigata
Rice: Yamadanishiki, Gohyakumangoku, Yukinosei
SMV: +1.0
Polishing ratio: 50%
Alcohol: 15%
Amino: 1.4
Acidity: 1.6
Yeast: K1001, M310
Filtered: Yes
Pasteurized: Yes
Adding Water: Yes
Fermentation Method: Sokujo
Catergory: Junmai Daiginjo