IWA 5 Junmai Daiginjo "Assemblage 4"

This Junmai Daiginjo is made using three different rice varieties and five brewing yeasts, including two wine yeasts, giving it an unusually complex, wine like structure. The nose shows white grape, melon, rosemary, lychee, and honey, while the palate is expansive with pronounced acidity around 2.6. Flavors of pear, lemon zest, almond, and a touch of burnt honey unfold on a full, layered finish.