International Wine Challenge Gold
Namazume refers to the process where, for Ryujin Shuzo, flash pasteurisation takes place just after pressing, then rapidly chilled back down to zero degrees celsius within minutes. This retains the bracing fresh profile of the sake while de-naturing the enzymes. Ripe melons, balanced acidity gentle accents of kyoho grapes.
Serving temprature:Chilled
Characteristics:
Rice polishing ratioCleaner, lighter-bodied flavours
Deeper, fuller-bodied flavours
Palate:
bright and fruity
Please note that taste might differ between individuals