Furousen Junmai Ginjo Kasseinigorigenshu

Yamada Nishiki polished to 60% undergoes active secondary fermentation in the bottle, creating a lively natural effervescence in this kassei nigori (sparkling cloudy) namagenshu from Uehara Shuzo. On the nose, banana and pear aromas lead into milky rice sweetness, with lively carbonation and clean acidity pulling the finish into a refreshing dryness. Bottles should be handled carefully before opening.