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Description
Tanadanoshizuku Junmai Ginjo from KK Shimazakisenjishouten in Tochigi is produced using rice polished to 60% or finer, with fermentation conducted at low temperatures to encourage aromatic ester development. The name evokes droplets from a shelf, suggesting the patient, careful craft behind this fragrant junmai ginjo from Tochigi's Kanto brewing tradition.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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