Akishika Mizore Moyo junmai nigori nama yamahai 17%

・Olfactory : dried (almond) and orchard (pear, melon), delicate yeast, fresh fennel, antesite (licorice, mint)
・Gustatory : beautiful bitterness, light suavity, lingering acidity and generous umami
・Trigeminal : fiery, salivating perlance, fermentative freshness

 

・Roasted blonde morel, flash-fry veal sweetbreads, blue lobster coral
・Grilled cepe, agaric snowball sauce, parsley chlorophyll
・Chawan-mushi (dashi flan) of wild mushrooms, wild salmon roe

 

Located in the northernmost tip of Osaka Prefecture, the Kansai town of Nose is nestled between mountains, rice terraces and lush bamboo forests
25 hectares of rice fields under organic certification since 2011
Circular agriculture known as junkan approaching the precepts of biodynamics, using innovative techniques of seasonal composting and kura kasu as spreading fertilizers

 

・Namazake junmai nigori genshu
・Yamahai fermentation method
・No post-pressing activated charcoal neither any microfiltration (muroka)
・2 to 10 years cellar ageing process for sake bottles