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which utilises natural lactic acids to create a crisp
Silver prize in IWC 2015
3g of sugar in each can
One of Kano Shuzo's flagship products
Dassai 45 Junmai Daiginjo Nigori Champagne (13%) 360ml Mitsutake Shuzojo (光武酒造場) which utilises natural lactic acidsContaining fine rice sediments that give it a pleasant milky aspect, its lactic nose (yogurt) associates white (grape, pear) and exotic fruits with a touch of fennel (anise herbal). The bubble forms a delicate yet slightly fiery foam, which quickly gives way to a powerful lactic attack, dominated by chestnut notes from the koji. On the palate, this sake develops notes of white peach, William pear and sour candy. The rice residues give it a creamy
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US$ 1795.00
