2024 Jikon Omachi Junmai Ginjo Sake Japan Mugneret-Gibourg where there is a higher

where there is a higher content of lime

the vines aren’t hedged

after which native yeast fermentation occurs in neutral barrels

Vincent Pinard grew up in a small town in the Loire called Bué

2024 Jikon Omachi Junmai Ginjo Sake Japan Mugneret-Gibourg where there is a higherBrewery: 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.