Tasting Note  

Colour: Clear bright, very faint pale straw Aroma: Very complex and intriguing yet super clean with short crust pastry, straw, mineral, honey suckle, rock melon and delicate floral notes Palate: Lovey texture and length with great complexity, mineral, almond meal, fresh baked bread characters and excellent structure. Sake Profile Grade: Junmai Kimoto 純米生酛 Koji Rice 麹米: Yamada Nishiki 山田錦 23% Kake Rice 掛米: Ginfubuki 吟吹雪 77% Rice Region: Shiga Prefecture 滋賀県 Koji 麹: Marugin Yeast 酵母: Wild Polish 精米歩合: 65% Production: 50 x 12 x 720ml cases 48 x 6 x 1.8L Bottled: Jan 2024 Alcohol: 16.5% Fermentation: 30 day Wild Starter (Shubo) Fermentation to build up the natural yeast population followed by32 days Fermentation (Moromi) up to 12 deg to produce a complex yet delicate sake. Bottling: 14 days post Fermentation