Brewed using Akita Yeast No. 12 isolated at the Akita prefectural research center, this junmai ginjo from Okuda Shuzoten delivers a fruity banana-forward ginjo aroma with lively acidity and a fresh, clean finish. The sake uses Miyamanishiki and Yamada Nishiki rice at 50% polish.
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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