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after leaving the grapes to over-ripen in the vineyard for about 20 days
wild yeast fermented in steel
it undergoes further refinement in the cellar for a few months
savory flavors more associated with the legendary wines of Hermitage and Côte-Rotie in the Northern Rhône
with power and finesse and some oak still to be integrated on the palate
Joto Junmai Ginjo Sake, Japan NV Case (6x720ml) Saint-Aubin Murgers des Dents de Chien after leaving the grapes toThe pink and red dots of this Junmai Ginjo represent the two kinds of yeast used to make this sake. The silver color symbolizes the merger into a delicious brew. Floral aromas, peach and melon on palate, frizzante texture, lingering melon in the finish.
