Daisekkei “Muku no Sake”

This “muroka” (unfined) “nama” (unpasteurized) “genshu” (undiluted) junmai ginjo packs a nice apple and lychee aroma from using two different strains of yeast. It's made from Miyamanishiki sake rice from Nagano prefecture, known to be suitable for ginjo style sake. They bottle it immediately after pressing to keep the fresh effervescence that will delight you when opened. It’s recommended slightly chilled in a wine glass, paired with shrimp cocktail.