Takeda “Red Skull” Junmai MNG March The palate is full of

The palate is full of restrained power with lively with movement and drive

this wine is bright

Long time readers know the drill by now -vintage in and vintage out

five years or more of patience in the cellar will certainly be rewarded

Mizumoto is a traditional brewing method dating back 500 years

Takeda “Red Skull” Junmai MNG March The palate is full ofPop this and youre treated to juicy watermelon aromas. It smells like a Ginjo but then the flavors have more umami and richness like a Junmai. Its big and bold though too, complex and evolving. From cantaloupe, to brittle. Made from rice grown just 20 minutes away from the brewery. Seimaibuai 70% Rice Koshitanrei, Koshiibuki SMV 4 Alcohol 17% Acidity 1. 8% Amino 1. 5 Yeast S 3 Ideal Storage 28F 38F