Azumaichi 'Eastern Legend' Junmai Sake Cotar a tension between oxidation and

a tension between oxidation and reduction

From the Southern end of Meursault

I ripen till the fruit turns yellow and speckled like a bird's egg and then direct press to large 500 liter casks for fermentation and aging

Minimal SO2 adjustments during élevage and bottling if needed

Azumaichi 'Eastern Legend' Junmai Sake Cotar a tension between oxidation andBrewery: Gochoda Brewery Prefecture: Saga Rice: Estate Grown Yamada Nishiki milled to 64% Water: Yeast: House cultivated Kyokai #9 SMV: +1 Acidity: 1. 2 ABV: 16% Rich and full, bursting with umami. Deep bass notes of soy sauce mingle with grains and freshly cut herbs. Made from Yamada Nishiki rice milled to 64%. Pairs well with Duck, Japanese pickles, richer and fattier fish Made from Yamada Nishiki rice milled to 65% of the original size, leaving