Noguchi Yamahai Ginjo

Juku-shu — aromatic and full-bodied, including aged sake

The ginjo classification points to an aromatic profile, while the yamahai attribute adds umami, acidity and a fuller body. Sweetness is likely moderate to dry, given the yamahai acidity.

Few clues were available, so treat this as a rough guide. Estimated by AI from the published specifications and the brewery's description; your impression may differ.