“Being flexibile with ideas is important to bring out the fun and possibilities of fermentation,” says Juji-Asahi toji (brewmaster) Eriko Terada. This flexibility results in mind-blowing brews – and this sake boasts high acidity and a dry finish that improves with age (this sake is aged for two years after bottling). It is complex like an aged whisky, and rustic, best at room temperature or warm with rich Italian flavors like pesto and Parmagiano-Reggiano.
- Brewed in Shiga, Japan by Juji-Asahi Brewery
- Junmai Genshu
- Seimaibuai (rice kernel remaining): Omachi 70%
- ABV 17% / SMV: +11 / Acidity: 1.9
- 24 fl oz (720ml)