Aroma (less-more): ★★☆☆☆
Flavor (less-more):★★☆☆☆
Sweetness (sweet-dry):★★☆☆☆
Texture (soft-hard):★☆☆☆☆
Finish (short-long):★★☆☆☆
 
Prefecture: Nara
Rice: Yamadanishiki
SMV: 
Polishing ratio: 60%
Alcohol: 13%
Amino: 
Acidity: 
Yeast: 
Filtered: Yes
Pasteurized: 
Fermentation Method: Sokujo
Catergory: Junmai Ginjo
 
 
Mimurosugi Dio Abita", "Dio Abita" means "Sacred/Dwell" in Italian. This sake is made from 60% polished Yamadanishiki rice grown in cooperation with local farmers, and using the spring water flowed from Mt. Miwa, its sacred mountain, and Katsunichi Shrine, where the oldest toji (master brewer) in Japan is enshrined. 
It is a non-adding and non-filtered type sake, made with their original technique to reach 13% alcohol by volume.
It has a fruity and juicy aroma, a full sweetness and umami, and a beautiful acidity on the finish.
Light body and is smooth texture at mouthful. Pairs well with Japanese and Western cuisines. Juicy and well-balanced sweetness and umami on the palette with a gentle acidity.
 
仙台日本酒サミット2019 1位
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