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The ricey cloudy sediment at the bottom adds sweetness and texture so try separately or mixed
the vineyards are maintained without the use of chemicals
more acidity and minerality than the Yamadanishiki but just as satisfying
Palate: Creamy yet taut
ID 72 (2018)
Yamagata Masamune Junmai Ginjo Aiyama Kimoto The ricey cloudy sediment atAiyama rice is difficult to source unless you know the right people. With genes from Yamadanishiki and Omachi, it's an outstanding rice variety that can express sweetness and body. It's also a rice that can absorb water well and melt (ferment) easily. For Yamagata Masamune, the Toji wanted to show the true purity of Aiyama and it's potential. The result is a vibrant sake with clean fruit notes like yellow nectarines and asian pear.