2024 Jikon Omachi Junmai Ginjo Sake Japan Madson on brown marl

on brown marl

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

pressed off to finish fermentation inside a cairons

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

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

2024 Jikon Omachi Junmai Ginjo Sake Japan Madson on brown marlBrewery: 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.