Matsunotsukasa Junmai "Cuvee Ying Ying"

Light, clean, fresh, clean fruity high acid, using all local ingredients.

This cuvee made with Shiga-grown Yamadanishiki, Ginfubuki and Nihonbare is polished to 65%, single pasteurized, and only 12% ABV. This was designed over several years of discussions between natural wine importer Alex Bernardo & Matsuse Shuzo and is only one small batch specifically for the CA/OR market, you won't find it anywhere else-- not even Japan. 

Cuvee Ying Ying is all about going back to the basics, executed perfectly. To fill in the gaps, and kind of bring their line of sake to today’s taste, bridge in for the US market. Light aromatic intensity, extremely soft and gentle notes of sweet butter, sugarcane juice and shortbread, with a light touch of heady florals and Chanel No.5. The palate is quite different-- Acidity is notable, fruitiness— lychee, charentais melon, crisp bosc pear, juicy but not overtly sweet with plenty of presence despite the low ABV. 

"Matsuse are quite conservative, not the most innovative, but very excellent grounding with how they make high quality sake. Koji making is really really excellent. I inject these concepts but they are critical but we come to a compromise and now we start to understand each year. This year it was relatively easy, made right toward the end of the season. Take care of their main lines first, then take care of the Ying Ying. Ryuo means dragon king, which is where the village is located. This sake was also prepared in the year of the dragon, and is commemorated with a dragon on the label." - Alex