Kudoki Jozu Junmai Daiginjo Buaisou

Yamada Nishiki polished to an extreme 22% is the foundation of this junmai daiginjo from Kamenoishuzou in Tsuruoka, Yamagata. Named Buaisō (roughly 'unsociable'), it delivers apple and melon aromas, a silky mouthfeel, and subtle rice sweetness with refined depth, fermented with Ogawa yeast (Kyokai No. 10) for the signature low-acid, clean profile of the Kudoki Jozu line.