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Description
Le riz Asahi, la variété patrimoniale d'Okayama prisée pour son umami riche, constitue la base de ce ginjo namazume genshu du port d'Ushimado. Embouteillé sans dilution, il porte toute la concentration de la fermentation ginjo aux côtés de la profondeur caractéristique de l'Asahi.
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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