Hitakami Nakadori Hyotan Daiginjo Blue
Tasting Notes
Round on the nose with the scent of concord grape, honeysuckle, sweet steamed rice, and ripe Asian pear. Incredibly well balanced on the palate - in envelops the entire mouth quickly, a touch of weight, gentle sweetness, and a reserved acidity. Less than 2000 bottles made in a year. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the famed fields of Yoshikawa.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
Round on the nose with the scent of concord grape, honeysuckle, sweet steamed rice, and ripe Asian pear. Incredibly well balanced on the palate - in envelops the entire mouth quickly, a touch of weight, gentle sweetness, and a reserved acidity. Less than 2000 bottles made in a year. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the famed fields of Yoshikawa.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
Round on the nose with the scent of concord grape, honeysuckle, sweet steamed rice, and ripe Asian pear. Incredibly well balanced on the palate - in envelops the entire mouth quickly, a touch of weight, gentle sweetness, and a reserved acidity. Less than 2000 bottles made in a year. Aged in-bottle completely undiluted, and what makes it into the bottle comes exclusively from the nakadori (middle) portion of the sake's pressing process, which is considered the best tasting, most delicate and elegant portion of the press. Finally, all the Yamada Nishiki used is Toku-A grade - the highest grade available of Hyogo's rice harvests - and is harvested in the famed fields of the famed fields of Yoshikawa.