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Description
Este Junmai Ginjo de la serie de colaboración Garupan, producido por KK Tsukinoishuzouten en Ibaraki, presenta una tasa de disolución de arroz del 120 %, un parámetro técnico de elaboración que indica alta actividad enzimática del koji y una larga conversión del mosto. Elaborado con arroz pulido al 60 % o menos y sin alcohol añadido, el resultado es un sake con umami amplificado junto a las cualidades aromáticas típicas del estilo de fermentación ginjo.
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.
Learn more about Junmai GinjoPrice information is only available in Japan.
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