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Miinokotobuki Junmai Ginjo Made with Wine Yeast
三井の寿 ワイン酵母で造った純米吟醸酒Miinokotobuki — Mii no Kotobuki, Fukuoka
Specifications
- Type
- Junmai Ginjo
- Rice
- 夢一献
- Rice polishing ratio
- 60%
- Yeast
- 協会ワイン酵母4号
- Alcohol
- 15%
- Sake meter value
- +2
- Acidity
- 2.3
Flavor profile Kun-shu
RestrainedAromatic
RichLight
Kun-shu — aromatic and light
The wine yeast and 60% polishing for a junmai ginjo point to a fruity, high aroma. Acidity of 2.3 with an SMV of +2 gives a moderately dry, lightly crisp profile, placing it in the aromatic and light kun quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
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