90% polished rice balances double the typical amount of Koji with the lactic acid production of Yamahai. The 40% Koji (starch to rice converting mold) gives layers of pine nut brittle and roast chestnuts. The Yamahai lends earthy mushrooms and the highest grade Hyogo grown Yamadanishiki offers pineapple flavors often associated with Daiginjo. Earthy flavors and Y(amadanishiki) suggested the name Terra/Y.
Seimaibuai 90%
Rice Yamadanishiki (Hyogo)
SMV -14
Alcohol 16%
Acidity 2.4%
Amino 2.0
Yeast 701
Ideal Storage 28F-58F
