에치고노쿠라모토 긴타가와 긴죠

Ginjo crafted from Koshi Tanrei rice at 50% polish, pressed with the fune traditional wooden-frame method at Yoyogiku Jozo in Joetsu, Niigata. The ultra-soft Chibitagawa spring water, sourced from the foothills of Mt. Yoneyama, contributes to a clean, umami-rich character distinct from the typical light-dry Niigata style.