The KANADEL Junmai Ginjo Orikarami Pizzicato is brewed with the authentic genshu method for a low alcohol content.
 

 
After pressing (filtering), the KANADEL is stored without pasteurization and without the removal of sediment (Origiri 澱引 Stagnation), making it an Origarami 滓がらみ, meaning the sake remains in contact with the lees in the maturation tank. The dead yeast cells contained in this sediment decompose into amino acids, enriching the umami of the KANADEL.
 
It is only pasteurized after bottling, even after a slight secondary fermentation has occurred in the bottle, producing a light effervescence, hence the name Pizzicato.
 
The presence of sediment makes it almost a Nigori.
 
On the palate, its texture is silky and slightly effervescent (Pizzicato).
 
Chill it and fully appreciate its refreshing sweetness and acidity.
 

 
Sakamai: Koshitanrei
 
Seimaibuai: 60%
 
Alcohol: 12.5%
 
SMV: -4
 
Acidity: 1.6