sparkling sake matsumidori s tokyo junmai ginjo petillant aufgefüllt This production method gives the

This production method gives the sake more complexity and a savory (umami) taste

balanced flavor combination that is both fresh and aromatic

It is considered one of Japan's first premium sparkling sakes and is suitable both as an aperitif and as an accompaniment to fine cuisine

With its balanced flavor and delicate acidity

which are further enhanced by the special production method

sparkling sake matsumidori s tokyo junmai ginjo petillant aufgefüllt This production method gives theThis Jumai Ginjo uses a wine yeast that was brought to Japan from Weihenstephan (Freising, Bavaria) by a Japanese professor in 1909. This yeast gives this sparkling sake a sweet, tart flavor with a slight acidity.