2024 Jikon Omachi Junmai Ginjo Sake Japan Mugneret-Gibourg where there is a higher

where there is a higher content of lime

the vines aren’t hedged

after which native yeast fermentation occurs in neutral barrels

which is completely resistant to Phylloxera

2024 Jikon Omachi Junmai Ginjo Sake Japan Mugneret-Gibourg where there is a higherBrewery: Kiyasho Shuzo Prefecture: Mie ABV: 16% Rice: Omachi from Okayama milled to 50% Yeast: Water: Nabari river well water (medium soft) Sake Meter Value: +1 Acidity: 1. 6 Opulent fruit with herbal, earthy undertones. Distinctive bright and acidic Jikon finish. Made from heirloom Omachi rice milled to 50% Bright enough to work as an aperitif, but a gorgeous contrast to shellfish like crab and raw oysters or a range of seafood.