Matsumidori Junmai Ginjo "S.tokyo"

A special collaboration with Tokyo University of Agriculture!

The nose on this highly anticipated Junmai Ginjo is a lively collection of peach, pear, melon, persimmon, quince, apricot, tangerine, powdered sugar, vanilla, and orange aromas. Made with the second oldest yeast strain (which nobody had brewed with before) in the history of sake, this sake is a first for all who taste it! You are the first consumers to try a sake featuring a non-used yeast called Saccharomyces tokyo, and how cool is that? What’s cooler is the sake is delicious and the 11th generation owner/toji knew it would be, as he made it with Miyamanishiki milled to 55%. Lively, bright, zesty, silky, mid-body, slippery, fresh and crisp, this brew drinks with expressive textures and a little shibumi, which makes it appealing to wine drinkers. Look for nectarine, tangerine, lemon-lime, peach, honey, mint, apple, pound cake and lemon icing flavors that dance and sing like the Dolly Parton of sake. A fresh and bright “New World” sake that uses the second oldest yeast ever discovered to make an enjoyable and timely sake drinking experience for geeks and sake lovers alike. WORD: Modern WINE: Bright Reds/Crisp Whites BEER: Fruity Ales FOODS: American sushi, street fare, International spice, creamy pastas, fruit and cheese plates, crab, lobster, shrimp, smoked fish and meats, and salumi boards.