Shichihonyari Kinowa Kimoto Kioke rose champagne balanced by high acidity for

balanced by high acidity for a refreshing character

A Junmai ginjo made with their own Dewa San San grown by the brewery and pressed with their original wooden press

) and Mariko for a workshop on Canadian cheese and sake

The Kimoto starter gives this sake depth and richness

The plums have been carefully harvested so that they are perfectly ripe and the pulp is left in the Umeshu to enjoy

Shichihonyari Kinowa Kimoto Kioke rose champagne balanced by high acidity forShichihonyari is known for their complex, savoury styles of sake. The Kinowa series is done in Kioke (Japanese cedar barrels), a nod to a time when that was the norm. The Kimoto starter gives this sake depth and richness, while the cedar gives a slight spiciness and dryness. To balance the spicy cedar notes, the sake was finished a little sweeter than usual.