Kankobai, Junmai Ginjo, Prototype N

The term jikagumi refers to sake that has been bottled directly after pressing, which can result in a wide range of qualities, one of them being continued bottle fermentation, giving the finished sake a light spritz. The latent yeast gives this example a gentle aroma and natural sweetness, belying the glacial appearance. Fresh acidity greets your tongue upon contact, with the texture carrying through to the back of the palate, where it lingers.