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