純米吟醸生貯蔵酒 吟生

Junmai Ginjo Namachozoshu Ginnama from Hakuran Shuzo in Hiroshima is stored unpasteurized (nama) throughout the maturation period and pasteurized only once at bottling, a method known as namacho. This process preserves vivid, fresh-from-the-tank aromatics while providing greater shelf stability than fully unpasteurized sake. The ginjo-grade brewing imparts floral and fruity notes characteristic of Hiroshima's soft-water fermentation.