Yoko fell in love with sake all over again with this nama-nama (totally unpasteurized)! Weighty and complex, with tasting notes ranging from enoki, ginger, to imo shochu (for its long, earthy finish), there’s a lot to chew on here. Made using table rice (which yields a more robust flavor) and aged for half a year, we recommend this sake at room temperature or chilled. This lactic brew is a heavyweight when it comes to pairings. Try it with rich foods like fried chicken and bolognese.
- Brewed in Kochi, Japan by Mutemuka Shuzo
- Muroka Nama-nama Genshu Junmai
- Seimaibuai (rice kernel remaining): Kaze Nurako + Hino-Hikari 65%, SMV +5
- 18-19% ALC/VOL
- 24 fl oz (720ml)