도쿠센 쇼치쿠바이 고카이 준마이 긴죠 카라쿠치

A junmai ginjo from the Shochikubai lineup, produced using a dual-yeast fermentation method combining a malic acid-rich yeast for body with the proprietary Hanpei yeast for a clean finish. Brewed at 15% ABV with a dry character.