Nabeshima Junmai Daiginjo “Tankan Wataribune” Junmai Genshu and a hint of spearmint

and a hint of spearmint that are very expressive with loads of impact and a quick uplifting finish

Uses special in-house yeast propagated on seaweed to add a salinity

and snow cone flavors

this special blended sake has a wonderful nose filled with mushroom

Nabeshima Junmai Daiginjo “Tankan Wataribune” Junmai Genshu and a hint of spearmintThe nose on this incredible Junmai Daiginjo is a fascinating collection of mango, blackberry, baking flour, powdered sugar, honeydew, grape, lemon, whipped cream, flint, and black pepper aromas. If and when you taste this fabulous sake, you could very well be the only person that you know that has tasted Tankan Wataribune rice that is a descendant of Omachi, and rarely used in high end sake making. Rich light, crisp, spritz light, silky, smooth,