Produced by Kametaya Shuzoten in Matsumoto, Nagano, this daiginjo genshu nama is collected via the shizuku drip method and bottled undiluted and unpasteurized. Alpine groundwater from deep beneath the Northern Alps foothills and low-temperature slow fermentation define the house approach to premium ginjo production.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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