2024 Juyondai 'Bessen' Junmai Daiginjo Sake, Japan Los Loros then macerated on their skins

then macerated on their skins and fermented for 21 days before pressing into a small stainless-steel tank

and the finished mistelle rests at least a year in barrel before release

for a total of 400

Sourced from multiple vineyards and aged in vat for 6 - 8 months our version treads the same ground as the wines that inspired it

Whole-cluster pressed and fermented with native yeast in neutral French oak

2024 Juyondai 'Bessen' Junmai Daiginjo Sake, Japan Los Loros then macerated on their skinsBrewery: Kiyasho Shuzo Prefecture: Mie ABV: 16% Rice: Omachi from Okayama milled to 50% Yeast: Water: Nabari river well water (medium soft) Sake Meter Value: +1 Acidity: 1. 6 Opulent fruit with herbal, earthy undertones. Distinctive bright and acidic Jikon finish. Made from heirloom Omachi rice milled to 50% Bright enough to work as an aperitif, but a gorgeous contrast to shellfish like crab and raw oysters or a range of seafood.