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Description
El ginjo Konoissenniari de Yoshimura Syuzo en Hyogo se elabora con arroz Ooseto en las instalaciones de elaboración de Tajima establecidas en Hamasaka. Al igual que el ginjo Fuutsuru de la misma cervecería, refleja el carácter costero y accidentado de la producción de sake del norte de Hyogo utilizando arroz local de variedad patrimonial.
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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Food type guide
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