Out of the three sake they serve at Chef Morimoto’s restaurants, the junmai ginjo is perhaps the most approachable. Brewed using the highest quality Yamadanishiki sake rice grown in Hyogo, Kinmonnishiki sake rice grown in Nagano, and Fukumitsuya’s house yeast, this is an aromatic, lean sake with yellow flowers on the nose and lingering mochi on the palate. Enjoy it with a variety of dishes at home.
|Light & Dry
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