Rokujuuyoshuu Ginjo from Imazato Shuzo in Nagasaki continues the brewery's theme of evoking Japan's ancient sixty-plus provinces through a well-crafted ginjo expression. Rice polished to 60% or below undergoes careful low-temperature fermentation to develop the fruity, floral aromas characteristic of the ginjo class. The soft water of the Hasami region in Nagasaki contributes to a gentle, smooth texture that distinguishes the local brewing style.
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