Product Description
This season’s Rinne Tensei marks the first use of Aiyama rice by Mori Shuzojo in four years.
Each year tells a different fermentation story, using one of 12 rotating rice varieties together with Kyokai No. 12 yeast.
The aroma is gentle and pleasant, with softly spreading, peach-like sweet nuances that are never overly showy. On the palate, the plump, mild sweetness characteristic of Aiyama rice unfolds first, quickly followed by a fresh, lively acidity. From the mid-palate through the finish, a firm bitterness tightens the overall profile, creating a clean, refreshing aftertaste.
Kyokai No. 12 yeast is also known as Urakasumi yeast, as it was isolated around 1965 from the ginjo mash of the famous Miyagi sake Urakasumi.
Yeast, being a living organism, changes over time, and as acidity gradually increased, the resulting sake profile shifted—eventually leading this once ginjo-suitable yeast to fall out of regular use.
Rice: Aiyama
Rice Polishing: 50%
Alcohol Content: 14%
