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Offering up aromas of macadamia nut, paraffin wax, English walnuts and dried fruits, the 2005 Boal Colheita is medium to full-bodied, delicately fleshy and enveloping, with lively acids and a moderately intense but nicely integrated finish.
This sake is created using edible Koshihikari not sake rice, and is aged for over two years, resulting in a harmonious and crisp profile with a dry taste, umami, acidity, and a subtle bitterness.
This sake is made with "divine rice" cultivated naturally for ages, where ducks graze freely and uses "divine water" from Goshogomagataki Shrine in Sakuragawa City, Ibaraki Prefecture, protecting a thousand-year-old forest. It's a unique creation, avoiding sake rice, and highlighting the Toji's skills.
Best served chilled - Brewed to be enjoyed for special occasions, this sake offers a refreshing fruity aroma, followed by an elegant and rich taste of sake rice. KID Junmai Daiginjo has well balanced acidity that gives way to a clean finish. This sake is ...
Best served at room temperature - KID Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice. Brewed using the soft and clean spring water of Wakayama Prefecture, KID Junmai opens the door f...
Best served chilled - This sake's texture is smooth, and the rice feels like fresh powdery snow on the tongue. Well balanced and recommended with spicy foods.
2021 is a cooler and fresher year than 2020, even though both were very good. The 2021 Juan Gil (silver label) feels more harmonious, complex and deep than the 2020, as I noticed in most wines when I tasted both years; it's longer and more elegant, very c...