Tasting Notes:
Color: Clear bright, very faint pale straw
Aroma: Very complex and intriguing yet super clean with toasted brioche, straw, mineral and honey suckle 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: Yamada Nishiki 山田錦 23%
Kake Rice: Ginfubuki 吟吹雪 77%
Rice Region: Shiga Prefecture 滋賀県
Rice Scale: 1000kg x 2
Koji: Kuroban
Yeast: Wild
Polish: 65%
Bottled: December 2022
Alcohol: 15.6%
Fermentation: 29 day Wild Starter (Shubo) Fermentation to build up the natural yeast population followed by 25-28 days Fermentation (Moromi) up to 12 deg to produce a complex yet delicate sake.
Bottling: 7 days post Fermentation