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Description
Le Ginganishiki poli à 50% est le riz à l'origine de ce junmai ginjo Kariho, brassé dans le kura historique construit en 1850 à Daisen, Akita. La fermentation yamahai traditionnelle de Kariho, qui dure jusqu'à 60 jours, et la technique de pressage sakafune sont appliquées à toute la gamme ginjo.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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