아사마야마 준마이긴죠

Asama Shuzo in Naganohara, Gunma uses Dewa Sansan rice polished to 50% for this Junmai Ginjo, an unusually aromatic variety developed in Yamagata that imparts a bright, floral character to ginjo-grade sake. Brewed with soft mountain water at 600 meters elevation near the Kusatsu hot spring area, it achieves a delicate aroma and clean mouthfeel.