Takeda “Red Skull” Junmai MNG March Mizumoto is a traditional brewing

Mizumoto is a traditional brewing method dating back 500 years

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

Adding to the fun is cult Aramasa yeast #6 and 7 years aging in 1800ml bottles

This wine should age effortlessly through 2038

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

Takeda “Red Skull” Junmai MNG March Mizumoto is a traditional brewingPop 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