Richer and more robust than the drier, flagship Bermutto with aromas of stewed cherry, orange peel, brown sugar, and wood spice; the palate is bright and acidic with the kabosu and yomogi notably dialed up, lending notes of black... Read More
There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines came into being in Europe. It was believed that herbs and spices blended with alcohol were curative and, for more pragmatic... Read More