Our Take

This is a more refined version of Kikumasamune’s Hyaku Moku. Similar to their junmai ginjo, this junmai daiginjo is made with 100% Yamada Nishiki grown in Hyogo Prefecture but grounded to a 39% rich polishing ratio.

As a result, Hyaku Moku daiginjo is has a slightly richer profile with excellent balance of acidity and dryness. There are tropical fruit tones like juicy lychee and subtle hints of strawberry.

Details

• Junmai Daiginjo

• Seimaibuai: 39%

• 720ml

• Made in Hyogo

Food pairing

• mellow foods

• fish, ceviche

• grilled morsels of meat and vegetables

• Mediterranean foods including tabouleh