Kamoizumi Shusen Junmai Ginjo "Three Dots" Needs Pic with a touch of pulp

with a touch of pulp

The nose on this Sparkling sake that uses the secondary fermentation technique is a gentle collection of yeast

This un-charcoal filtered brew is round

white chocolate

The current Master Brewer (Toji) likes this sake coming into room temp

Kamoizumi Shusen Junmai Ginjo "Three Dots" Needs Pic with a touch of pulpThis Junmai Ginjo is on the opposite end of the spectrum to a fruity and floral sake. It has a full nose of shiitake mushrooms, woodsy earth tones, and damp leaves. This is a very deep Junmai Ginjo that starts soft and ends with a deep exhale of mushrooms and smoked wood. There is a very soft creaminess that is thick and chewy (almost like a moderately sweet sherry), and subtle anisette flavoring turns into a honey like aftertaste when the sake warms