Ama-no-to
Hyoshou "Diamond Dust"
Junmai Ginjo Usu-Nigori
This sake is made from 50 % polished "Hoshi Akari" rice.
(Locally developed sake rice crop -- this small brewer from Akita [Ama no to--Heaven's Door] is known to use only local ingredients)
It is roughly filtered, so it has a slightly cloudy look.
This sake has perfect balance of slight sweetness and sourness within clear taste.
You can enjoy this sake chilled or on the rock.
(My note: First, I felt pleasant sourness, then sweetness unfolded. But don't get me wrong. It is not overly sweet nor sour. It's very subtle and has dry /clear finish, so it goes well with our food. I'll try to have this on the rock next time!)
Dewazakura
Ouka “Cherry Bouquet” Ginjo
This sake is made from 50 % polished "Miyama Nishiki" rice & "Yuki Geshou" rice.
This sake has massive Ginjo bouquet which is the trade mark of this sake.
This is partly because of yeast used in brewing this sake (Association No.10 yeast), which is widely used in Ginjo brewing in the northern prefectures. Though it rarely produce such a powerful fragrance as this sake.
Floral rather than fruity, though there is a touch of pear, and perhaps melon.
Soft-feeling on the tongue. Extremely popular standard Ginjo; often used to show sake newcomers what Ginjo-ka (Ginjo bouquet) is.
