Kamoizumi Shusen Junmai Ginjo "Three Dots" Needs Pic The nose on this super

The nose on this super allocated unpasteurized premium brew is an outstanding collection of cherry

The nose on this Sparkling sake that uses the secondary fermentation technique is a gentle collection of yeast

The current Master Brewer (Toji) likes this sake coming into room temp

This un-charcoal filtered brew is round

This massive brew has a monster nose filled with chocolate

Kamoizumi Shusen Junmai Ginjo "Three Dots" Needs Pic The nose on this superThis Junmai Ginjo is on the opposite end of the spectrum to a fruity and floral sake. It has a full nose of shiitake mushrooms, woodsy earth tones, and damp leaves. This is a very deep Junmai Ginjo that starts soft and ends with a deep exhale of mushrooms and smoked wood. There is a very soft creaminess that is thick and chewy (almost like a moderately sweet sherry), and subtle anisette flavoring turns into a honey like aftertaste when the sake warms