The KANADEL Junmai Daiginjo Orikarami pizzicato is brewed using the authentic Genshu method for low-alcohol content.

After pressing (filtration), The KANADEL Junmai Daiginjo Orikarami pizzicato is matured without pasteurization and without removing sediments (Origiri 澱引), which makes it an Origarami 滓がらみ, that is to say, the sake remains in contact with the sediments of the lees in the maturation tank. The dead yeasts contained in these sediments decompose into amino acids enriching the umami of the KANADEL.

It is only pasteurized after being bottled, even after a slight secondary fermentation occurs in the bottle and produces a slight effervescence, hence the name Pizzicato; remaining on the theme of stringed instruments.

The presence of sediments almost makes it a Nigori.

On the palate, its texture is silky and slightly effervescent (Pizzicato).
Chill it well and enjoy its refreshing sweetness and tartness.

Sakamai: Koshitanrei
Seimaibuai: 50%
Alcohol: 14.5%
SMV: — 10
Acidity: 1,3