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Description
El Ginganishiki pulido al 50% es el arroz que da origen a este junmai ginjo Kariho, elaborado en el histórico kura construido en 1850 en Daisen, Akita. La fermentación yamahai tradicional de Kariho, que dura hasta 60 días, y la técnica de prensado sakafune se aplican a toda la gama ginjo.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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