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Intended for the spring season, Kasumi Roman Junmai Ginjo Nama Genshu is a gentle cloudy white that mirrors the beautiful surroundings of its birthplace in the Nango region. This sake is made from a four stage brewing technique called yon dan shikomi in Japanese. The last addition to the tank uses glutinous or mochi rice which gives a richness to the sake and a sweetness on the palate that is tempered with a tingling sensation because of the Utsukushima Yume yeast used in the fermentation. The retained carbon dioxide in the sake gives the sake a vivacity and this is a great example of fresh nigori namazake packed full of expressive fruity flavours combined with some fresh mushroom and koji funkiness.

Because this is a lively unpasteurised sake it should be kept refrigerated during storage and after opening. Serve chilled.

  • Region: Fukushima
  • Classification Junmai Ginjo Nama Genshu, Usu-nigori
  • %ALC/VOL: 17%
  • Net Volume: 720ml; 1.8L
  • Rice: Gohyakumangoku, Yume no Kaori , Himenomochi
  • Rice: Polishing Ratio: 55%
  • SMV: –
  • Store Refrigerated
  • Serve: Cold | Chilled
  • Matching Food: All cuisines

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