Hananomai Abysse Sparkling

When pouring, the special green-yellow color catches the eye. The aroma is reminiscent of white flowers and citrus fruits, the taste is sweet and sour with a fine nutty note. The yeast used, known from Burgundy white wine, gives a fresh, lemony aroma and rounds off the sake with the rich taste created by the second bottle fermentation. Depending on the drinking temperature, the acidity or sweetness intensifies and the umami of the rice comes into its own differently - a sake with dramatic change. 

This Junmai Ginjo sparkling Sake (rice, koji and water) is produced by natural fermentation and diluted with clear water to the alcohol content indicated on the bottle. NO alcohol is added in the process.