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This junmai ginjo is light and gentel. It has lightfloral and herbal aromatics, followed by hints of champagne and cherries on the palate. It complements oysters, sushi, sashimi, salads and other light foods.
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Amino Acidity: 1.2
Rice: Home-grown Yamada Nishiki
Yeast: #9 & Hiroshima Yeast
Shubo Method: Sokujo
Pressing: Yaegaki Funa Shibori
Filtration: Charcoal filtration
Resting: 6 to 24 months in tanks, and blended
Pasturization:Once in bottle