That is a good one. I also like Daiginjo Akashi-tai. It is made using Yamada Nishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour. (cf The Sancerre of Sake?)
That is a good one. I also like Daiginjo Akashi-tai. It is made using Yamada Nishiki rice grown in Hyogo Prefecture. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour. (cf The Sancerre of Sake?)
