2024 Jikon Omachi Junmai Ginjo Sake Japan Mugneret-Gibourg Vincent Pinard grew up in

Vincent Pinard grew up in a small town in the Loire called Bué

the vines aren’t hedged

after which native yeast fermentation occurs in neutral barrels

after its principal roadway

Harvested from estate vines planted between 10–25 years ago using the historic BBS11 clone of Sangiovese Grosso

2024 Jikon Omachi Junmai Ginjo Sake Japan Mugneret-Gibourg Vincent Pinard grew up inBrewery: Kiyasho Shuzo Prefecture: Mie ABV: 16% Rice: Omachi from Okayama milled to 50% Yeast: Water: Nabari river well water (medium soft) Sake Meter Value: +1 Acidity: 1. 6 Opulent fruit with herbal, earthy undertones. Distinctive bright and acidic Jikon finish. Made from heirloom Omachi rice milled to 50% Bright enough to work as an aperitif, but a gorgeous contrast to shellfish like crab and raw oysters or a range of seafood.