Usake Nama Junmai Ginjo Spring Release 720ML

Brew Master Saori Kobari Brews this sake 4 times a year. This Usake is Spring version called "Hanami Usagi" - ”Cherry Blossom Rabbit"   A Faint apple fruity aroma, elegant and clean finish. Kobari Toji use Fune Shibori  to press sake.  Fune Shibori is a traditional method and mainly adopted for premium Sake. Moromi is placed into sake bags and laid in a rectangular box called “fune”   During Sake Trend's interview, Kobari Toji mentioned that Usake has higher acidity applying this traditional Fune Shibori Pressing method. Pairs well with Tomato based source and soup, Seafood, Cheese, and Olives!   Usake is mainly served  Michelin Star restaurants in San Francisco  Usake's Serving Temp is slightly chilled to room temperature (45-59F) This is unpasteurized sake and Must be stored in a dark, refrigerated place. Rice: Yume no Kori (Local Rice) Rice polishing ratio: 60% Alcohol percentage: 15-18% SMV: 0  Acidity: NAServing Temp: 45 ̊-Room Temp Daitengu Sake Brewery  Motomiya, Fukushima Pre