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Starting with the classic aromatic fireworks
” The tension between the fruit and acidity is electrifying
really cool Pinot Noir
This is local though and less prone to crumbling during polishing the very large shinpaku (core)
Ryoko “DRY” Junmai Nama April Starting with the classic aromaticWhile this is polished to 60% and using Yamagata rice, its more fascinating than your typical Ginjo. The nose is freshly expressed lemon skin oils. So fragrant! Then the herbs take over before it finally finishes with drying minerals. Seimaibuai 60% Rice Dewasansan SMV +9 Alcohol 16% Acidity 1. 9% Amino 1. 1 Yeast Proprietary Ideal Storage 28F 38F
