KIKUHIME YAMAHAI GINJO GENSHU 2005
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Oh wow. Oh wowowowowowwww. Made in the painstakingly time consuming method called Yamahai where instead of adding lactic acid, the sake is left to do its own thing and well, it's an absolute stunner. The Yamada Nishiki rice is milled to 55% adding a delicate touch and it is aged for 15 years before releasing it to the world. There is nothing quite like this anywhere. It is bold and supple with layers upon layers of intrigue unfurling on your palate. Bursting with tropical fruit, wet funky earthy aromas of a rice paddy, and pine nuts, you'll begin to understand why producer has a cult following.