This Fure junmai ginjo, labeled Kuroboku, is polished below 60% and fermented slowly at low temperature, producing a sake suited to serving chilled. Umetsu Shuzo, established in 1865 in Tottori's Kitaei-cho, uses only rice and rice koji in all its sake.
Price information is only available in Japan.
No reviews yet. Be the first to review!
