후타모 고다이즈쿠리 긴죠슈

Futamo Kodaizukuri Ginjoshu from KK Itanoshuzouhonten in Okayama is a ginjo sake brewed using a kodaizukuri approach, referencing ancient or classical brewing methods that predate modern industrial techniques. Okayama's strong rice-growing tradition, particularly with the Omachi variety, provides a well-suited foundation for a ginjo crafted with attention to historical production practices.