More complex than almost any other Ginjo you’ve had for a number of reasons but chiefly this brewery is hyper focused on the ancient living starter technique of Kimoto. Local rice and proprietary yeast contribute to an elegant, complex sake which lingers as it unfolds. Classic Ginjo aromas of melon and grapefruit give way to custard on the lengthy finish.

Serve chilled or room temperature. Great with a variety of foods but mostly on the lighter side. Good for months once open. 

Made in a small village in the mountains of Gunma, Tsuchida only makes the labor intensive, ancient sake style of Kimoto. It takes twice as long to brew as modern styles. They use local rice and local water to produce highly complex sake. Their team is young but they are keeping old traditions (and micro-biodiversity) alive! 

https://tsuchidasake.jp