Gikyo "50" Junmai Ginjo

"Made exclusively from Grade A Yamada Nishiki rice from Tojo, considered to be the best sake rice in the world. Aged in bottle in cold temps to let flavors settle and deepen. While rice is milled to a rate allowing them to label it as a Daiginjo, the brewery prefers to label it as Ginjo, considering Daiginjo (“great ginjo”) a redundant and unnecessarily boastful expression. A big boned, powerful, sake with flavors of sweet brown rice, almonds and slight honeyed quality, but with a crisp, dry finish."

Prefecture: Aichi 

Rice: Grade A Yamada Nishiki from Tojo milled to 50% 

Water: Soft well water 

Yeast: Kyokai #9