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and richer flavors with longer aftertaste when slightly warmed
It is the most aromatic sake yeast ever developed in Japan and can only be used by breweries located in Kochi prefecture
quince and pineapple
fresh finish
Tomio Genzo Genshu Junmai Daiginjo - 720ml floral and richer flavors with longerBackground Fermented with local natural spring water of Fushimi, Kyoto, this well balanced and flavorful unprocessed sake is made from rice polished to 50%. Tasting Notes Water lily, honeydew melon, cucumber, and lychee mingle with a more decadent hint of warm rice pudding. Distinctly mineral and full bodied, flavors of rice milk, muskmelon, cantaloupe, and miso offer a dazzlingly complex palate which endures seemingly forever. SMV: +3
