uanced, dry with a complex and fine grained acidity from a decidedly old school and time consuming production method. The method relies on ambient organisms to build up the acidity of the starter (shubo) to a point that the yeast, to be used in fermentation, can flourish. The sake comes with notes of vanilla, oat and brown spices. On the palate, it is peppery, velvety, medium body with a dry finish. ABV: 17% SMV (measure of residual sugar): +3 Recommended storage: white wine temperatures Name: a beautiful park and cemetery 2 blocks away from the brewery.

ABV 17%