A junmai ginjo brewed with 100% Himi-grown Tominokao rice milled to 55%, using Kanazawa yeast to produce a gorgeous ginjo aroma alongside elegant umami and good crispness. Steamed rice is cooled by the natural sea breeze from Toyama Bay before fermentation. The result is a fruity, well-balanced dry-type ginjo from a coastal Toyama brewery that presses all its sake by traditional fune.
Fruity and clean — the perfect entry point into premium sake.
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