"Our classic, Blue Door, is a junmai namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends.
We use a blend of calrose and yamada nishiki rice milled to more than 70% and fermented slightly warmer than our ginjos. The result is full bodied, earthy, dry, umami-laden with subtle notes of banana and ripe melon."
SMV (measure of residual sugar): +3
Recommended storage: Refrigerated
Name: the color of our favorite door