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50% Baslieux-sous-Chatillon
The lactic fermentation gives a nice rich texture with some wildness on the palate
Cepage: Primarily Pinot Noir (65-78%) and Chardonnay (22-30%)
Palate: Creamy yet taut
Yamagata Masamune Junmai Ginjo Aiyama Kimoto 50% Baslieux-sous-ChatillonAiyama rice is difficult to source unless you know the right people. With genes from Yamadanishiki and Omachi, it's an outstanding rice variety that can express sweetness and body. It's also a rice that can absorb water well and melt (ferment) easily. For Yamagata Masamune, the Toji wanted to show the true purity of Aiyama and it's potential. The result is a vibrant sake with clean fruit notes like yellow nectarines and asian pear.