Hakuro Yumeginga Junmai Ginjo Namagenshu

Yume Ginga, a brewing rice developed in Aichi in 2010 from Yamada Nishiki and Wakamizu parentage, is polished to 55% for this muroka (uncharcoal-filtered) nama genshu. The brewery describes it as aiming for the flavor a brewer would want to drink every day, with a faintly fruity ginjo aroma, moderate umami, and a refreshingly dry finish.