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Description
El Ginganishiki pulido al 50% se embotella como namagenshu, es decir, sin diluir y sin pasteurizar, en este junmai ginjo estacional de Kariho. El carácter crudo y sin filtrar del namagenshu preserva el perfil vivo que se desarrolla durante la prolongada fermentación yamahai de Kariho.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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