Tomio Junmai Daiginjo Ginrin uses Ginrin rice, a Kyoto-developed sake rice variety, giving this expression a distinct regional identity rooted in the prefecture's own brewing ingredient heritage. Brewed as a junmai daiginjo with no added alcohol, the highly polished Ginrin rice yields delicate, floral aromatics and a smooth, elegant body. Kitagawahonke's use of Fushimi soft water further accentuates the purity and lightness characteristic of this style.
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