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Description
Fermented in wooden vats using the traditional kimoto method and made with local Yamaguchi Yamadanishiki rice milled to 60 percent, this unpasteurized junmai ginjo shows aromas of grapefruit, green apple, lychee and watermelon. Nectarine, lemon zest and black pepper notes add complexity, while a brief aging period lends refreshing acidity and a full, lively mouthfeel.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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