“MINAMO,” a proprietary name meaning “water’s surface,” Brewed by Yoshinogawa in Niigata Prefecture, this Daiginjo includes a small amount of brewer’s alcohol to enhance aroma and create a lighter, more refined texture. It is made from Gohyakumangoku and Koshi Tanrei rice polished to 40%, fermented with S-9 yeast in stainless steel tanks, and aged several months before release. It has 15% alcohol, an SMV of +2 (slightly dry), acidity of 1.4, and is crafted under Toji Masatsugu Fujino of the Echigo Toji guild. Recommended serving temperature is chilled, around 10°C. Tasting Note: Aromas show fresh apple, lemon zest, and white flowers with a hint of muscat melon. The palate is clean and precise, offering gentle sweetness balanced by a crisp, dry finish, with flavors of green apple and light spice. Overall, it is elegant, smooth, and refreshing with a lingering aftertaste. ----------------------- Region: Japan Variety: Gohyakumangoku + Koshitanrei Rating: Not Rated
