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green apple
from Suenen's pure Chardonnay expressions in the Cote de Blancs to Mathilde Savoye's unctuous Pinot Meunier in the Marne Valley
the vineyards are maintained without the use of chemicals
spiciness and richness are all inherent to this special rice
The lactic fermentation gives a nice rich texture with some wildness on the palate
Yamagata Masamune Junmai Ginjo Aiyama Kimoto green appleAiyama rice is difficult to source unless you know the right people. With genes from Yamadanishiki and Omachi, it's an outstanding rice variety that can express sweetness and body. It's also a rice that can absorb water well and melt (ferment) easily. For Yamagata Masamune, the Toji wanted to show the true purity of Aiyama and it's potential. The result is a vibrant sake with clean fruit notes like yellow nectarines and asian pear.
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