Nami - NV - Junmai Ginjo - 750 ml.

Sake needs a step wine does not: koji mould converts the rice starch into sugar in the same tank where yeast is already at work, so saccharification and fermentation run together. Ginjo is the milling half of the name, meaning the grain was polished to 60 percent of its original weight or less before any of that began. Nami brews this one in Mexico and bottles it at 750 ml.