Tomio Junmai Ginjo Iwai is brewed using Iwai rice, a heritage sake rice variety native to Kyoto Prefecture, giving this expression a deeply local character rooted in the region's agricultural identity. Iwai rice, known for its large grain and high starch content, contributes a soft, mellow flavor with a mild sweetness when polished to junmai ginjo specifications. Kitagawahonke's brewing in Fushimi with soft water enhances the gentle, rounded profile typical of Iwai-based sake.
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