Ageuma, meaning rising horse, is a junmai ginjo from Hosokawa Shuzo in Mie Prefecture, bottled as namazume genshu, meaning it is pasteurized only once at bottling and left undiluted. The single heat treatment preserves more of the fresh, lively aromas characteristic of nama sake while providing greater stability than a fully raw product. At natural alcohol strength, the undiluted genshu delivers a bold, concentrated flavor with the floral and fruity notes typical of ginjo-grade fermentation.
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