Origin: Yamamoto Gomei, Akita Prefecture, Japan
SMV: +2, Acidity: 1.9
A fusion of sake and wine using Chardonnay's yeast and UT-2 (Akita's new yeast UT-2 to bring forth the 吟醸香(Ginjo aroma). This is by far, the most successful incorporation of wine yeast in a sake. The vivid acidity profile is akin to that of a wine with an accompanying palate of great complexity & depth showcasing hints of quince, starfruits and firm minerality.