The moromi (mash) of this stunning junmai daiginjo is hand-agitated in the traditional kimoto style, creating lactic acid to fortify the fermentation and produce a sturdy and complex brew, with bright acidity and mellow fruit tones. Subtle nuttiness, fresh grassiness, and minerality make this sake as much of an intellectual endeavor as a delicious drinking experience. The Matsu no Tsukasa brand represents Tadayuki Matsuse's obsession with craft, sustainability, and brewing dynamic sake with only nominal intervention. Organic Yamada Nishiki is harvested from a single paddy; other sakes in the Azolla series are made from other rice varieties from other paddies on the same farm.
- Brewed in Shiga, Japan by Matsuse Shuzo
- Kimoto Junmai Daiginjo
- Seimaibuai (rice kernel remaining): Yamada Nishiki 50%
- ABV 16% / SMV: Not +2 / Acidity: 1.4
- 24 fl oz (720ml)