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it was rare to use the kimoto method for junmai daiginjo
As it turns out
This sake’s minimalist white bottle represents the unique snow-chilling method used in its brewing
Shichida “Natsujun” is brewed to be your go-to drink for hot summer days
An excellent junmai from Hakutsuru Brewing Company
Asabiraki - Yumeakari Ginginga it was rare to useThe brewers at Asabiraki believe rice that is good for eating is good for sake making too. As it turns out, theyre on to something. This sake is brewed using Hitomebore rice, which is often used for sushi rice. This sake is nothing like sushi though. It has a comfortable citrus aroma that continues in to the flavor. There are some notes of stone fruits, think mandarin or apricot, that leave you feeling zesty!
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