Nabeshima Junmai Daiginjo “Tankan Wataribune” Junmai Genshu Uses special in-house yeast propagated

Uses special in-house yeast propagated on seaweed to add a salinity

and nutty aromas

ANYTHING has been making maekake since 2004

dry and gripping

At 13% alc it drinks smooth

Nabeshima Junmai Daiginjo “Tankan Wataribune” Junmai Genshu Uses special in-house yeast propagatedThe nose on this incredible Junmai Daiginjo is a fascinating collection of mango, blackberry, baking flour, powdered sugar, honeydew, grape, lemon, whipped cream, flint, and black pepper aromas. If and when you taste this fabulous sake, you could very well be the only person that you know that has tasted Tankan Wataribune rice that is a descendant of Omachi, and rarely used in high end sake making. Rich light, crisp, spritz light, silky, smooth,