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Description
Kimoto fermentation, a labor-intensive traditional method that cultivates natural lactic acid without chemical addition, gives this junmai ginjo from Zuikan an enhanced depth of umami and a structured acidity distinct from conventionally brewed ginjo. The brewery's spring water from Arida Shimizu at 450 meters elevation supports the extended, careful fermentation kimoto demands. Specific rice variety is not listed.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
山冈酒造株式会社
广岛县
酒藏坐落于连接福山市与三次市的JR福盐线沿线，紧邻中国山地。酿造用水选用县内屈指可数的优质酿造水——有田涌泉（中软水），采用小批量精细化酿造管理，传统木桶上槽。自1983年起推行"酒农共生"理念，与合作农家签订低农药、有机农业的酒米种植合约，并自设精米设备。
Est.1897
Brand瑞冠
Address489-1 Nishino Miyoshi Hiroshima
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