Junmai Ginjo Sake, Makiri
- Taking inspiration from local Sakata traditions and cuisine, Makiri is the word in local Yamagata dialect for a fisherman’s knife, and reflects the ability of clean, sharp and dry sake to cut through and pair with the bounty of local seafood.
- Brewed in the labor intensive Kimoto method which brings depth, body and acidity to the sake.
- Very faint aroma of steamed rice, lean body tingles with flavors of allspice, finishes sharp and puckeringly dry.
- Local Miyama Nishiki, milled to 55%.
Miyama Nishiki Rice