“One of the longest finishes I’ve tasted in a Sake”-Daniel
this Sake was one we were particularly excited to get, given the above praise from our sake expert, a creamy Yamahai with an exceptionally long lasting flavour and slightly lactic overtones.
Gunmaizumi was founded in 1863 and focuses on using tradition techniques such as Yamahai method which takes 4 weeks compared to Sokujo metheod which takes just 2 weeks, this time consuming method (Yamahai) producers a richer sake with much more complex (and pronounced) flavours.
The brewery also recommended this sake from their line up as their favourite for a customer to try.
A Junmai (no added Alcohol) Ginjo (polished between 51%-60%), this is a must try for Sake lovers.