Nabeshima Junmai Daiginjo “Tankan Wataribune” Junmai Genshu and nutty aromas

and nutty aromas

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

dry and gripping

and a hint of spearmint that are very expressive with loads of impact and a quick uplifting finish

and a hint of caramel flavors

Nabeshima Junmai Daiginjo “Tankan Wataribune” Junmai Genshu and nutty aromasThe 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,