Kyokai No. 4 yeast is used with Miyama Nishiki at 59% polishing in this kimoto junmai ginjo, brewed at a Nagano winery during the winter months only. Like all releases in this series, the product name encodes the yeast number in French, with each strain expressing a distinct fermentation profile.
価格情報は日本国内からのみ閲覧可能です。
まだレビューはありません。最初のレビューを投稿しましょう！
