Emishiki "Sensation Black"

Made using the traditional kimoto method, which builds a firmer structure and deeper acidity than modern brewing techniques. It is brewed with Tamasakae rice, a Shiga Prefecture variety, polished to 50% and bottled undiluted as genshu. The nose shows green apple, young grass, and strawberry, while the palate carries soft sweetness balanced by rising acidity, hints of orange and vanilla, and a mineral, savory finish with a touch of bitterness.