The junmai ginjo features a mild pear aroma and an excellent balance of the characteristic sweetness of Yamada Nishiki rice with savory and crisp flavors. The kimoto junmai ginjo features a heady apricot aroma and a rich savory flavor which gives way to a subtle hint of the kimoto-style mash.
Experience the difference between Edo and the modern age
We created a taste that complements the flavors in the simple flavors of seafood often used in local cuisine, including mackerel, bream, octopus, and eel. By comparing junmai ginjo sake made according to the same standards with only the production methods differing, you can feel the difference in the approach toward ingredients in the Edo period (Kimoto) and modern times (Sokujo).
Made with Yamada Nishiki rice grown in Hyogo Prefecture
Production Differences (Mash)
You can experience the difference between the Sokujo method common today and the Kimoto method which predominated during the Edo period.
Production Differences (Pressing)
You can experience the difference between the mechanical presses common today and the Ishikake Shiki Tenbin Shibori method which predominated during the Edo period.
Serve chilled or warmed
If chilled, serve in a Riesling glass at 14°C to compare, or if warmed, serve in a sake cup at 45°C