Herman Mok
Freshly bottled Junmai Ginjo using Omachi grown locally nearby. Really appreciate the concept of the Shuzo Owner - trying to grow sake rice nearby is a totally different skill set and require a lot of knowledge and attention. Going back to the sake itself, it gives you feel of nuttiness while not losing its Ginjo identity. Sense of chocolate roasted nuts and umami towards the end - I think there is still quite some aging potential.