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Description
Producido por Itamioimatsu Shuzo en Itami, Hyogo, este ginjoshu se fermenta con arroz pulido al menos al 60%, siguiendo las precisas técnicas de elaboración ginjo a baja temperatura asociadas con esta históricamente significativa región productora de sake. El sake presenta una fragancia suave junto a un paladar limpio y refinado, adecuado para la cocina ligera.
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 GinjoPrice information is only available in Japan.
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