"Best Junmai Ginjo" 91 Pts/Gold Medal/Best Buy- 2010 Beverage Testing Institute World Wine Championship.
"Double Gold & Best of Class at the International Eastern Wine Competition 2008"
STYLE
Junmai Ginjo: Made with only rice, water, yeast and koji with the rice milled to 60%.
TASTING NOTES
A hint of sweetness offers increased body and a very pleasant mouthfeel that lasts on the palate: tropical flavors of mango and guava with hints of ripe cantaloupe.
PAIRING NOTES
Ideal with light and rich fish (Halibut to Tuna), chicken and pork as well as fruit salads and squash. Consider pairings like apple baked pork chops with acorn squash and cranberry chutney, or grilled salmon with chanterelles and a light cream sauce.
MILLING
Rice milled to: 60%
FILTRATION
Moromi press for first filtration with clarifying finish.
SAKÉ METER VALUE
SMV: 0
ALCOHOL CONTENT
ALC: 15.5%
