Gunma Izumi Yamahai Honjozo Sauvignon Blanc resulting in a sake that

resulting in a sake that remains versatile at the table

Instead of a clean press and reductive handling

Matthieu Finot arrived in the United States from his native France in 2003

The 2016 spent more than 90 months on its lees before disgorgement and was finished with a dosage of 6 g/L

Gunma Izumi Yamahai Honjozo Sauvignon Blanc resulting in a sake thatGunma Izumi yamahai honjozo comes from Shimazaki Shuzo, a small traditional brewery in Gunma Prefecture known for producing sake in a more old fashioned and labor intensive style. The brewery has built a reputation around yamahai fermentation, a historic method that relies on naturally developing lactic acid in the starter rather than adding it directly. While more time consuming and difficult to manage, yamahai often produces sake with greater