This bottle is a Sake Gumi selection!

Inoue Seikichi Shuzo's President and Toji Hiroshi Inoue was especially pleased about our aruten feature and commented, "Adding alcohol to sake is often viewed negatively, but it is a very important and traditional method based on the history of Japanese sake. We believe that it is an avant-garde genre."

This sumptuous sake is all about local as Inoue told us, “My philosophy is very much about local rice, proprietary Tochigi yeast, and I play only locally produced music during brewing season. We serve and eat locally produced food. I am very involved in my local community and I have supported the local infrastructure.” Get fragrant notes of nectarine skin and cucumbers with a silky mouthfeel that disappears in a moment’s notice. I love this with sake chilled with freshly steamed local dungeness crab dipped in sweet vinegar.

Features

• Brewed in Tochigi, Japan by Inoue Seikichi Shuzo
• Style: Ginjo
• Seimaibuai (rice kernel remaining): Hitogokochi 50% , SMV: +4.5 Acidity: 1.2
• ABV 16-16.9%
  
• 24 fl oz (720ml)