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Description
Itsuka Junmai Ginjo de KK Shimazakisenjishouten en Tochigi se elabora con arroz pulido al menos al 60%, usando únicamente arroz, koji, agua y levadura sin alcohol añadido. El proceso de fermentación ginjo a bajas temperaturas favorece el desarrollo de ésteres afrutados, dando como resultado un sake fragante, de cuerpo medio, con un final limpio y refrescante.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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