This sake is a reflection of the brewery's director Masahiko Touda, who dubs himself a fungi maniac. His goal was to brew a sake that would pair with mushrooms. Notes of dried apricot, orange rind, and sweet miso enhances the earthy, deep flavors in the Kinoko Parcel. We enjoy this sake at room temperature in a wine glass to enjoy its fruitier aromas, and warm in a guinomi to take in the more savory flavors. Touda-san hunts for mushrooms all year, exclaiming, “In Japan, mushrooms can be found throughout the year and are part of our nature and life. May the Fungi be with you!"
- Brewed in Tottori, Japan by Sawa Brewery
- Junmai ginjo koshu
- Seimaibuai (rice kernel remaining): Yamada Nishiki & Tamakasae 50%
- ABV 15% / SMV: +6 / Acidity: +1.6
- 24 fl oz (720ml)