[Yamagata Masamune Junmai Ginjo Autumn]

An autumn sake recommended by the chief brewer, "I'd like you to drink it instead of Yamagata Masamune's business card."

It has a slightly fruity aroma and a light texture that spreads gently and softly with the umami of rice.
By letting it rest for a summer, it has a calm finish with a slightly matured feel.

Mitobe Sake Brewery uses mineral-rich hard water.
Therefore, when the sake is young, it has a slightly hard impression. However, as time passes and it matures, it becomes rounder and more flavorful, showing its true potential!
I think it's similar to the feeling of new leather shoes and denim fitting into your skin.

The overall balance is good, it goes well with meals, and you can enjoy the crisp aftertaste typical of Yamagata Masamune.

◆ Spec category: Sake (junmai ginjo sake)
Ingredients: Rice (domestic), rice koji (domestic rice)
Rice used: Dewa Sansan from Yamagata Prefecture Rice polishing ratio: 60%
Alcohol content: 16 degrees Storage method: Refrigeration required Manufacturer: Mitobe Sake Brewery (Yamagata Prefecture)