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Description
La levadura Ogawa es una levadura ginjo nacida en Ibaraki, aislada por el Sr. Ogawa en 1952. Este Junmai Daiginjo combina el rey del arroz para sake 'Yamada Nishiki' con la levadura Ogawa, orgullo de Ibaraki, para producir un sake excepcional que refleja plenamente el carácter de la región.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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