Ginjoshu Kiichi

Ginjoshu Kiichi is a ginjo-grade sake from Kitanishuzou in Hyogo, produced through the careful low-temperature fermentation that defines the ginjo category. This style is known for delicate floral and fruity aromatics achieved by milling rice to at least 40 percent of its original weight before fermentation. Hyogo's strong brewing culture and quality ingredients contribute to the refined character of this release.