AAJI
Obuse Winery switched from sake making to wine making before World War II. This sake was made only during the winter season for a few weeks during the off-season of winemaking. Fermentation was done with yeast No. 6, familiar from Shinsei. The aroma is a bit like a gentle version of the Shinsei style! The stopper is a cork, as one would expect. The cork goes right in. It is not a wine, but it reminds me of white wine. It may be difficult to obtain, but the list price is not expensive.
Japanese>English