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On the nose you’ll notice calming aromas almost like a breeze through a forest
The brewers used every method they could to help bolster the umami
It is a clear Junmai Daiginjo with a delicate aroma of ripe fruits
instead of it hitting your palate all at once
You can enjoy this sake’s subtle
Kikumasamune - Shiboritate - Kojo Overselling On the nose you’ll noticeThis shiboritate (freshly pressed sake) in the namachozo subcategory (matured without pasteurization) uses their own Kikumasa HA14 sake yeast. This special proprietary yeast strain produces high levels of ethyl caproate esters known for a green apple like aroma, what sake geeks call kapukapu. Typically used in light and delicate ginjo sake, theyve defied the trend by achieving this fresh aroma with their signature dry, bold junmai. They recommend this
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