SHICHI HON YARI Junmai Ginjo Ginfubuki
Ginfubuki, the sake rice used for this brew, was created through cross fertilisation of Yamadanishiki and Tamasakae rice varieties. The Ginfubuki rice produces more feminine and gentle attributes in the sake than the Tamasakae. Hints of musk melon on the nose are followed by light body with clean grapefruit notes. Pair with white fish carpaccio, oysters or tempura.
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