Ginjo Arabashiri

Ginjo Arabashiri

The first new sake of the year. People line up for this fresh-pressed ginjo.

A limited winter bottling, fresh and punchy without pasteurization or dilution. Great all-round impact, bananas on the nose leading to a full-flavored interplay of sweet, tart, minerality, and a pleasant astringency in the finish.

Name:		Ginjo Arabashiri
Type:		Ginjo Nama Genshu
Availability:		November to April
Ingredients:		Rice, Water, Koji, Yeast, Brewer's alcohol
Rice:		Koji: Hitogokochi (Nagano Pref.) Fermentation: Miyama Nishiki (Nagano Pref.)
Milling rate:		55%
Yeast:		No. 7
Alcohol:		18%
SMV:		-2
Acidity:		1.8
Amino acidity:		1.2
Serving temperature:		Chilled (10C range)
Storage:		Refrigerate

Flavor & fragrance profile

Master brewer's comments

Because this is the first Ginjo sake, and because we fresh press it and ship as-is, we take extra care in making it. In the past few years, this sake has taken on a lighter profile, so this year we aimed to return it to its original, fuller bodied character.

Food pairing suggestions

Fish marinated in sake kasu or koji; foods made with cheese and other dairy products.