Kamikokoro Junmai Ginjo Muroka Nama Genshu "Fuyu no Tsuki" (300ml)

Sweet notes of juicy donut peach, ripe white nectarine and honeysuckle dance against a lightly bitter, lightly astringent yet complex backdrop: fennel pollen, dandelion, and white tea. The palate is marked by a weighty, silky, mouth-coating umami-- like cream on your lips, the savory qualities linger in a long finish.

When Fuyu no Tsuki (Winter Moon, in English) was first introduced in the year 2000, Kamikokoro produced only 726 bottles. Using Nihonbare table rice, and a low pressure bag dripping method typically preserved for premium ginjo sake, Fuyu no Tsuki bucked trends. The resulting rich and umami MNG sake was nothing like the light and dry Niigata style sake drinkers were chasing. In the last 25 years, batch sizes grew and distribution systems for safely transporting unpasteurized sake advanced, but the heart of this sake is unchanged. 
Kamikokoro recently switched from Nihonbare to Satoumi Akihikari (also a table rice) for the kakemai. Satoumi refers to a local SDG (Sustainable Development Goal) program in Okayama that uses oyster shells as soil conditioner, and Kamikokoro has been a staunch advocate of the method.