Joto Junmai Ginjo Sake

"Bright straw yellow color. It presents intense aromas of fruit and flowers to the nose, with very clear mineral notes, intense and persistent. On the palate it shows a good structure and a pleasant freshness, with ripen fruit and sapid hints." —winemaker

"This junmai is soft, relaxed and mellow, with notes of peaches and strawberries. It complements yakitori, nutty cheeses and spicy Italian meats." —winemaker

"Since olden times, most sake has been brewed with ordinary food rice. Also today, the mainstream of sake consists of local sake (jizake) brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Junmai Takehara is brewed with Shin-Senbon and other rice locally grown in Hiroshima." —winemaker

"Although this sake is not made using the same apple yeast as the daiginjos in the Maboroshi line, this junmai ginjo still shows green apple fruit. It also reflects the Hiroshima style, which is described as 'kirei,' a Japanese word meaning both 'clean' and 'pretty.'" —importer