We bottle the first pressed ginjo sake of the year, unpasteurized. The weather is still hot during the first brew of the year and this is challenging for ginjo production. However, to get the best out of the ingredi-ents we brew the sake slowly. After the pressing process, the sake is stored in chilled tanks for 10-14 days at low temperatures. Once the taste is perfect, we bottle the sake without performing a pasteuriz-ing process.
Tasting Notes
The sake highlights the freshness and body unique to namazake (unpasteurized sake). Since it is brewed in the relatively warm climate from October to November, the fermentation is much more vigor-ous than for standard Ginrei sake, and this contributes to its slightly higher acidity. We hope you enjoy the full taste of this freshly pressed, new sake.
