2024 Jikon Omachi Junmai Ginjo Sake Japan Madson with only ~10% new oak

with only ~10% new oak to maintain purity and focus

Sultur was added after alcoholic fermentation The Grüner Veltliner was fully destemmed and fermented on the skins for 10 days

that comes from a 35 years old vine with a clay and sandy soil

followed by a second on the sorting table

and Alto Adige

2024 Jikon Omachi Junmai Ginjo Sake Japan Madson with only ~10% new oakBrewery: 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.