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Description
Ginjo Daikokumai de Nishimura Jozoten à Noshiro, en Akita, porte le nom de marque Rakusen dont les racines remontent à la fondation de la brasserie en 1751. La classification ginjo exige un riz poli à 60 % ou moins, avec un ajout d'alcool de brasseur qui soutient un profil ginjo propre et aromatique.
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 GinjoPrice information is only available in Japan.
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