Senshin Junmai Dai Ginjyo

這是今天喝的第二罐Sake
比Dassai還高級
不過這也是完全看人口為了
Keeping the philosophy "Sake making starts with rice making", Junmai Dai Ginjo "Senshin" utilizes the rare Takanenishiki rice by commissioning local rice growers. Individual rice granules are gently polished for 3 days and nights until 2mm pearly beads, 28% of the original remain. The quiet aging takes over a year.

A masterpiece of Asahi Shuzo, the maker of Kubota Manjyu.
這罐比較像久保田, 香味十足而且酒味比較重,但是絕對不會嗆.
後來才知道這罐和久保田是同一家作的
而且是做完這罐的米才用去作久保田