Tasting notes

The aroma of this sake bursts out of the glass. Floral, fruity, funky and complex, it accurately precludes the matching flavors of this sake. It finishes lively to the end, with a bright, snappy acidity. Great on its own, an apogee of ginjo sake, showing how nihonshu can rival any beverage for complexity, showmanship, depth and range.

Technical notes

Seimaibuai: 55 % Nihonshudo: +3 Acidity: 1.5 Amino Acidity: 1.1 Rice: Watari Bune Yeast: Association #9 Shubo Method: Sokujo Pressing: Yabuta Filtration: None Resting:: 3 to 8 months Pasturization: Once in bottle

Food pairing

Spicy Asian, game meat, Thanksgiving dinner, monk fish liver, soy based sauces, cheese and fruit desserts. As varied as its flavor.