Sasanokawa Ginjo vermouth and the yeast and lacto

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

and slightly sweet

Grapes: Blaufränkisch

There's a depth and power here that is a hallmark of lightly polished sake

It's also fantastic with a simple bowl of ramen

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.