Yamada Nishiki polished to 45% in a daiginjo named Chinju from a Kumamoto brewery that employs the distinctive Nantan Kori Jikomi (southern-end ice brewing) method, adding large quantities of ice to regulate mash temperature in the warm Kyushu climate. Kumamoto yeast and 100% Taikazan spring water contribute to a clean, refined ginjo character.
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