Shichi Hon Yari Junmai

Technically qualifying as a junmai ginjo, this junmai is a great introduction to saké. It is earthy and mushroomy in the nose but reveals light, fresh notes of grapefruit and melon on the palate. Its structure is open and dynamic, its body light, its finish crisp and clean. It complements flavorful foods like cooked Japanese food and French or new American.

Serving Temperature: Chilled
Region: Shiga
Rice: Tamazakae
Yeast: Association #1401
Seimaibuai: 60%
Nihonshudo: +4.0
Acidity: 1.8
Amino Acidity: N/A
Shubo Method: Sokujo
Pressing: Fune
Filtration: Filtered to remove small particles
Pasteurization: Once

Shichi Hon Yari Junmai Ginjo

Serving Temperature: Chilled
Region: Shiga
Rice: Tamazakae
Yeast: Association #1401
Seimaibuai: 50%
Nihonshudo: +4.5
Acidity: 1.7
Amino Acidity: 14
Shubo Method: Sokujo
Pressing: Fune
Filtration: Filtered to remove small particles
Pasteurization: Once

This is a great Shizuku Junmai Daiginjo.

Serving Temperature: Slightly chilled
Region: Shiga
Rice: Tamazakae
Yeast: Association #1401
Seimaibuai: 45%
Nihonshudo: +5.0
Acidity: 1.4
Amino Acidity: N/A
Shubo Method: Sokujo
Pressing: Shizuku
Filtration: Filtered to remove small particles
Pasteurization: Once