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Description
Made through natural bottle fermentation and aged in ice cold storage after being bottled in early spring, this yamahai sparkling namagenshu is dry, lean and brisk with a champagne like character. At 14 percent it carries more body than most sparkling sake while still reading extra brut, with notes of white grapefruit, spring blossom, green almond and osmanthus. The finish is long and mineral driven, with very little residual fruit.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
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Kidoizumi Shuzo Co., Ltd
Chiba
The brewing method is a method of preparing a sake mother at high temperatures using a natural lactic acid bacterium called high -temperature mountain abandonment. The motto is "good sake" by natural brewing without using seasoning chemicals.
Est.1879
BrandKidoizumi
Address7635-1 Ohara Isumi Chiba
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