Chiyo Shinomine Azur Junmai Ginjo Muroka Namagenshu

This junmai ginjo is brewed with rice grown locally in Nara and fermented using white koji, which produces a pronounced tartness from higher citric acid levels. Expect a tart, yogurt like nose with notes of blueberry and huckleberry, lifted by a delicate natural effervescence. The palate is light and grippy with a salty, citrusy acidity that turns mellow and creamy as it warms.