Tasting notes

Technically qualifying as a junmai ginjo, this junmai is a great introduction to sake. It is earthy and mushroomy in the nose but reveals light, fresh notes of grapefruit and melon on the palate. Its structure is open and dynamic, its body light, its finish crisp and clean. It complements flavorful foods like cooked Japanese food and French or new American.

Technical notes

Seimaibuai: 60% Nihonshudo: +4.0 Acidity: 1.8 Rice: Tamazakae Yeast: Association #1401 Shubo Method: Sokujo Pressing: Fune Filtration: Filtered to remove small particles Pasturization: once