Aroma (less-more): ★☆☆☆☆
Complexity/Body (light-full):★☆☆☆☆
Sweetness (sweet-dry):★★★☆☆
Texture (soft-hard):★★☆☆☆
After-flavor (short-long):★☆☆☆☆
Finish/Kire (short-long):★★☆☆☆
 
Prefecture: Niigata
Rice: Yamadanishiki, Miyamanishiki
SMV: +7.0
Polishing ratio: 40%
Alcohol: 15.5%
Amino: 0.9
Acidity: 1.1
Yeast: K1001, M310
Filtered: Yes
Pasteurized: Yes
Adding Water: Yes
Fermentation Method: Sokujo
Catergory: Daiginjo