아나제 긴죠

Anaze Ginjo from Kitagawahonke in Kyoto takes its name from the Anaze wind, a local dry seasonal wind that brings cool, clear air to the Kyoto basin from the north, evoking a sake of clean, refreshing character shaped by natural environmental forces. Kyoto is historically famous for its soft Fushimi water, low in minerals and ideal for producing elegant, refined sake with a gentle mouthfeel. The ginjo classification, with rice milled to at least 60 percent and fermented at low temperatures, delivers the fragrant, fruit-forward profile that Kyoto's brewing tradition has long championed.