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The result of this wild fermentation yields sakes that are highly acidic and tend to be more rustic than sokujo (sakes using contemporary methods) that use modern techniques
and refreshing
featured in Level 1 and 2 of the club for February: Bunraku Nihonjin no Wasuremono Junmai Yamahai
Contrary to the typical flavor profile of a yamahai
His goal was to brew a sake that would pair with mushrooms
Osuzu Japanese Botanical Gin (BTL 700ml) julia momose The result of this wildOsuzu Gin uses the well loved Yamaneko Imo Shochu as the base for this gin, lending a supple texture, tropical fruit notes, and a subtle, earthy imo shochu finish which lingers and grows with each sip. The nose is bright and complex, giving notes of juniper, coriander, dried seaweed, and lemon peel. The palate is sumptuous, refreshing goodness; notes of tangerine, ginger, and mint provide summery bliss with a whisper of juicy mango (once again from