The first super premium sake made in South-East Asia is lush, with at least 16 different notes of tropical fruit. melon, peach, delicate spring florals, and more. Much like a creamy, complex Burgundian white wine.
45 days of fermentation, with the industry average at 20-25 days for ginjo styles, means this sake comes out long, complex and with a finish that lasts a full story. Pressed through hanging bags full of mash to drip over 9 hours to create a superbly clear expression.
Ingredients
Category: Junmai Daiginjo 35% Sake Rice: Kitashizuku (premium sake rice from Hokkaido) Yeast: No. 9 Starter: Sokojou Koji: Yellow Koji
