Jikon - Junmai Ginjo - Omachi Rebuy checkout upsell called kuratsuki kobo (house yeast)

called kuratsuki kobo (house yeast)

This sake is super effervescent with a pear flavor that bubbles on the palate

and will go well with buttery dishes and richer main dishes

working for more than three years to revive the Soube Wase sake rice used in its brewing

The aroma is a surprisingly smooth mix of ripe pineapple

Jikon - Junmai Ginjo - Omachi Rebuy checkout upsell called kuratsuki kobo (house yeast)This sake is brewed with Nabari River well water, and Omachi rice from Okayama prefecture where this heirloom strain was first discovered. This rice type lends earthy undertones to the sake. Still, Jikons signature bright, acidic finish shines through, along with a vibrant impression of Asian pear. It can stand on its own as an aperitif, or provide a gorgeous contrast to crab and raw oysters.