Bestselling Makiri "draft" Junmai Ginjo Extra Dry Up To 40% Off [CfG4tNej]

Seasonal Makiri is only produced at the end of January-the coldest time of winter season for Sakata region of Yamagata Prefecture. It is usually consumed during the Setsubun festival to symbolize the arrival of new spring. 

Unpasteurized, undiluted Shinshu or "New Brew" sake. Very fresh out of the tank and in limited quantities.

 SMV +10; Super dry sake with a sharp and clean aftertaste. Made using the traditional “Kimoto” method of craftsmanship.

This rich flavor and well balanced acidity allow it to pair very well with Yakitori and any hot pot dishes. Also like original Makiri, this seasonal sake pair perfectly with sushi and sashimi. Helps to clean pallet and provides content enjoyment.