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Description
Le ginjo Konoissenniari de la brasserie Yoshimura Syuzo dans le Hyogo est brassé à partir de riz Ooseto dans l'installation de brassage de Tajima établie à Hamasaka. Comme le ginjo Fuutsuru de la même brasserie, il reflète le caractère côtier et rugueux de la production de sake du nord du Hyogo en utilisant un riz local de patrimoine.
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.
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