Mizubasho

The nose on this brew from the Gunma prefecture [not a lot of sake from there] is a wonderful array of steamed sweet rice, cooked veggies, minerals, and wood tones. How cool is it to be different? Very! And this semi-thick Ginjo is a walk on the other side! It’s not super pristine. It's not super fruity like most Ginjos, rather it has its own veggie and salty style to it. First of all, it is a smooth sake with a very clever dry and quick finish. The velvety fluid flows well over the palate and softness comes out as the brew warms in the glass. Made with the very expensive Yamadanishiki rice polished to Daiginjo levels, this sake is all things to all people who want to try a brew that has its own style and confidence. A smaller glass brings out more flavors.