Tasting notes

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.

Technical notes

Seimaibuai: 50% Nihonshudo: +3 Acidity: 1.4 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