Hitakami Nakadori Hyotan Junmai Daiginjo Black
Tasting Notes
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass. Assertive on the palate, with a sharpness that reflects the Genshu nature. Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly. 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 Toujo District. Only 2000 bottles made in a year.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass. Assertive on the palate, with a sharpness that reflects the Genshu nature. Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly. 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 Toujo District. Only 2000 bottles made in a year.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass. Assertive on the palate, with a sharpness that reflects the Genshu nature. Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly. 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 Toujo District. Only 2000 bottles made in a year.