Yamada Nishiki grown in Harima-Banshu, the top sake-rice region of Hyogo, is fermented without filtration and bottled at full cask strength for this junmai ginjo muroka genshu. Tsubosakashuzou uses only natural temperature management in the cellar, producing a fruity, floral nose and a richly bodied, fresh-tasting finish.
価格情報は日本国内からのみ閲覧可能です。
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