Yamahai Junmai Ginjo

Creamy & Fruity

The Tajima Brewery specializes in the "yamahai" method of making sake.

The traditional "yamahai" method takes three times longer than the modern method, "sokujo," but it gives the sake a layered, complex flavor and style.

On the nose, this sake shows banana and toffee. On the palate, it is fruity with notes of pear and lychee.

Rice: Koshi no Shizuku (Fukui)
Rice Milling: 55%
Acidity: 1.6
ABV: 15-16%
Prefecture: Fukui
720ml