Kisoji “Natsujun”

This is a rich and complex summertime “nama” (unpasteurized) sake. They actually use just the heart of the press, which is the middle portion called “nakadori.” They also are careful to bottle swiftly and gently to minimize exposure to air, and immediately cool it to seal the freshness in the liquid. Enjoy this juicy, umami-kissed sake with summer vegetables and fruits, followed by a grilled main course on the patio.