Sasanokawa Ginjo vermouth and the yeast and lacto

and the yeast and lacto bacillus are native to my kura (brewery)

A blend of 3 components all fermented in amphora

The name says it all: "Sarasara" is a Japanese onomatopoeia for something silky

Taste this sake at all temperatures

The nose offers up pretty scents of crushed plums

Sasanokawa Ginjo vermouth and the yeast and lactoThe Story Sasanokawa Ginjo is a true taste of Fukushima. It's brewed with "Ten no Tsubu" (meaning "droplets of heaven"), a rice variety exclusive to the prefecture, and fermented using a locally developed yeast. The result is a clean, easy drinking ginjo with a gentle floral character and a soft, mochi like sweetness. It's the kind of sake that feels effortless; crisp and mild, never demanding attention, but quietly rewarding when it gets some.