39 refers to the high degree of rice polishing in this big daiginjo that packs a generous wallop of tropical fruit on the nose. Smooth and mellow, with mild acidity, this supremely balanced sake and leaves a clean refreshing finish.
Description
At Asahi Shuzo, we use a long, low-temperature fermentation method. Because yeast is viable, even a slightly elevated temperature can activate it. Meanwhile, careful fermentation at a temperature so low that it is only marginally life-sustaining for the yeast to make the resulting sake smoother, and with richer aromas.
Recommended Glass Pairing
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Presented in an hexagon
