The most active part of fermentation will peak at 43°F, for this sake and most ginjos. Pasteurized just once after bottling gently with less travel time results in a spritzy texture. Enjoy this lively brew in a wine glass to enjoy aromas of mango and cantaloupe while noticing the tiny bubbles come up to the surface. The use of heirloom Omachi rice grown in Okayama Prefecture results in complex flavors ranging from persimmon to fresh green herbs. It all ends clean with crisp acidity! We loved this sake chilled with Fromage Pavé from Trader Joe's and mushrooms sauteed in butter and finished with a splash of shoyu.
- Brewed in Kyoto, Japan by Matsumoto Shuzo
- Junmai Ginjo
- Seimaibuai (rice kernal remaining): Omachi 55%
- ABV 15% / SMV: +5 / Acidity: 1.2
- 24 fl oz (720ml)