"Sweet, savoury and full of umami goodness."
Delightfully sweet with hints of molasses and dried fruit, “Time Machine” is brewed following a method recorded in 1712. Loads of umami, natural organic acids and sugars—just like sakes 300 years ago. Brewed to a recipe recorded in 1712, this is fabulously sweet but not cloying, thanks to far higher levels (roughly three to seven times) the levels of acids and amino acids for contemporary ginjo styles. A superb aperitif or dessert wine, with a startlingly wide range of compatible foods.