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Description
Junmai Ginjo Namachozoshu Ginnama from Hakuran Shuzo in Hiroshima is stored unpasteurized (nama) throughout the maturation period and pasteurized only once at bottling, a method known as namacho. This process preserves vivid, fresh-from-the-tank aromatics while providing greater shelf stability than fully unpasteurized sake. The ginjo-grade brewing imparts floral and fruity notes characteristic of Hiroshima's soft-water fermentation.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Food type guide
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