Yamahai Junmai Ginjo, ‘Emperor’s Well’, Kiminoi

A delicate balance of robust and delicate, full notes of cereal grains and cremini mushrooms in a light and airy structure. One of the better matches for tempura we’ve had. Warming this sake adds a touch of fruity sweetness to the toasty notes, making us think of banana bread, fresh from the oven.

Made from local Gohyaku Mangoku rice milled to 58% and by the traditional and time consuming Yamahai method which imparts a fuller and more complex structure and pronounced acidity.