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Wildly floral, fruity and rich, this is for the Reisling lover. Though 90% polished rice, the intense Ginjo-like aromas come from a wild, open fermentation near more traditional batches. Created by Kameji Abe in 1897, Kame-no-o (the turtle’s tail) is known as "phantom rice" because it was not grown for almost 100 years. High Otaku (geek) quotient.
Chilled. Try albacore tataki or other lean, red flesh fish. Also nice with caviar, white chocolate profiteroles and creamy cow’s milk cheeses.
Wildly floral, fruity and rich, this is for the Reisling lover. Though 90% polished rice, the intense Ginjo-like aromas come from a wild, open fermentation near more traditional batches. Created by Kameji Abe in 1897, Kame-no-o (the turtle’s tail) is known as "phantom rice" because it was not grown for almost 100 years. High Otaku (geek) quotient.
Chilled. Try albacore tataki or other lean, red flesh fish. Also nice with caviar, white chocolate profiteroles and creamy cow’s milk cheeses.