Origin: Gunma Prefecture
Polishing Ratio: 50%
It required an innovative method to perform the world's first in-bottle secondary fermentation with Japanese sake, as is done with champagne, and succeeding in this was a labor of love for the maker. The results, though, are impressive. This is a spicy and elegant sake and the ginjoka aroma of highly polished rice, followed by a crisp aftertaste. And just as with champagne, the urbanity of effervescent foam is a nice touch. Works well as an aperitif or during a meal.