This seasonal nama (unpasteurized) version of one of our favorite junmai ginjos has an intense aroma of tropical fruit, violet, and strawberry. Like its pasteurized counterpart, this nama has a heavenly fragrance of sweet pineapples. Although this sake starts elegant and tropical, it delivers a long, bold finish full of pepper and spice.
Try this champagne-hued sake chilled with aged, hard cheeses like Gruyère and Parmigiano Reggiano or minerally seafoods like crawfish and scallops.
Read our interview with the brewer Miho Imada here.
- Brewed in Hiroshima, Japan by Imada Shuzo
- Junmai ginjo
- Seimaibuai (rice kernel remaining): 55%
- ABV 16.5% / SMV: +3 / Acidity: 1.4
- 24 fl oz (720ml)