Nanawarai “Junmai Ginjo” Nama

The Hiroshima yeast used to brew this summer seasonal endows it with a tropical fruit aroma reminiscent of pineapple and kiwi. This junmai ginjo is light, smooth and refreshing, all while preserving a well-balanced sweetness and umami. These characteristics make it a solid pairing for delicate sashimi, as well as creamier dishes such as buttery scallops or potato salad. Elevate your next picnic by bringing it in your cooler!