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Matsunotsukasa Junmai Daiginjo Azolla 50

Product Description
Shiga Prefecture. Made from Yamada Nishiki rice grown in the local town of Ryuo, without the use of pesticides or industrial fertilizers. Milled to 50%. 

The Sake is started using the ancient “kimoto” method which allows the sake to naturally develop its own lactic acid over two weeks, then fermented spontaneously from yeast living in the brewery for exceptional character.

Soft aromas of red flowers and tropical fruit, sake has a creamy texture with grassy notes, giving way to a clean structure, and a snappy acidic finish from the Kimoto method.

Maximum quantity available reached.

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