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This particular sake was tasted by nationwide connoiseurs for the 2008 March edition of Dancyu if I needed any proof of its sublime excellence (oxymoron?)!
It was exclusively made with Matsushita rice biologically grown in Fujieda City else to Aoshima Brewery. As the yeast is also from Shizuoka, you could not ask for a more local sake!

Aoshima Brewery/Kikuyoi-Matsushita Mai 40 Junmai Daiginjo

Rice: Matsushita Mai (fujieda City/Biological rice)
Rice milled down to 40%
Dryness: +6.5
Acidity: 1.2
Alcohol: 15~16 degrees
Yeast: Shizuoka Yeast
Bottled in December 2007

Clarity: very clear

Colour: light golden hue

Aroma: Light and discreet. Fruity, pear, pineapple, melon

Body: velvety

Taste: Light, complex, short tail, elegant.]
Dryness emphasized with second sip and food.
Coffee beans, bitter chocolate, almonds.
Calling for next sip.

Overall: Gentle and elegant sake. Very complex with multiple facets revealed along with more sips and food.
Litlle junmai tingle. Turns dry on the palate.
Simply extravagant. A very special drink for a very special moment with very special compny?

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