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The nose on this junmai kimoto is light, fresh, grapefruity-lemon-lime with soft pale florals and a little sweet...
The newest from Yucho's Kaze no Mori nama genshu (unpasteurized, undiluted) series, made with 80% polish Omachi rice...
Tart and lightly bitter, like some wild, irreverent crossbreed of Aperol and sake. Beautifully complex, sweet-sour, with notes...
An intensely rich, acid-driven, juicy, complex umami number that belongs in the cellar with the very best sauternes....
The platonic ideal of Yamadanishiki Junmai Daiginjo, brewed by a vinegar maker who always has food pairing on...
The sharp acidity and powerful umami are perfectly integrated into a harmonious balance like fine chocolate, with a...
Vanilla, apricot, kiwi, mandarin segments and lilies on the nose, while the palate offers beautiful tension between soft,...
Using Yamadanishiki rice grown in Shiga prefecture, this junmai ginjo is viscous and robust, with a beautiful balance...
A little ferment-y out the gate, very classic wild yamahai and delicious. It has a thick range of...
Baked plum tart, pleasantly sharp and rich alcohol, layers of fruity dark chocolate, just a little funky-- the...
Dry but fuller, steady and sturdy, rich without being chocolatey, dry without being brisk, grassy, or sharp. Solidly...
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