GANGI JUNMAI NAMA GENSHU NOICHI

You will be surprised at one and only natural flavor

The aroma is soft and subtle sweet influenced by rice. Once you hold it in your mouth, aroma turns gradually milder and richer.
Following with the aroma, you will feel the thick and sophisticated umami flavor on your tongue.
After taste does not last long, it is fading out very comfortably quick.

The cleanness of after taste probably comes from the super soft and transparent ground water they use.
More over, the production process for this sake is unique. Usually breweries use one single barrel to produce Shubo. To make fermentation smoothly, they gradually increase the volume of rice, Koji, water and yeast.
However, the barrel is too big for the initial phase of this process, so that we use a small barrel for the initial Shubo production process. This tiny difference gives very sophisticated umami for sake.

Please drink it slowly and appreciate this 3 waves of taste.