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Description
El ginjo Fuutsuru de Yoshimura Syuzo en Hyogo utiliza arroz Ooseto (Oseito), una variedad patrimonial cultivada en la región de Seto, con una acidez de 1,3 y 16% de alcohol. La marca Fuutsuru se estableció después de que la cervecería trasladara su producción a Hamasaka, en Tajima, Hyogo, en 2000.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoWhere to Buy
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Reviews
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
4
Soy Milk Hot Pot
Japanese
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Traditional balance ideal for Japanese cuisine
5
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★★★★★
Traditional balance ideal for Japanese cuisine
6
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine