We use Yamada Nishiki from Hyogo Prefecture, and use sake rice that carefully polished the rice policy of rice. We usually take 30 days to ferment slowly over 40 days. As a result, it brings out the elegant and fruity ginjo scent. Because it is a slightly dry finish, you can enjoy it refreshingly with a beautiful scent.
Price information is only available in Japan.
No reviews yet. Be the first to review!
