Tozai Sake Typhoon 720ML Vermouth All batches were cold-soaked for

All batches were cold-soaked for 5 days and then fermented in 8 T open tops (hand plunged 2-3 times per day)

both describing the star-bright texture and the lemon

a microsite renowned for it’s gravelly soils

Collina (planted in 2000) and Tenda (planted 1950-1985)

pear and yellow-plum flavors

Tozai Sake Typhoon 720ML Vermouth All batches were cold-soaked forclassic futsu shu style of medium acidity and umami, a round finish that becomes more expansive when warmed. While most futsu shu available in the US adds massive quantities of distilled alcohol and does not polish the rice much, this sake is polished to 70% and has a minimal amount of alcohol added, resulting in a sake that is smooth and easy drinking at any temperature.