Fuutsuru ginjo from Yoshimura Syuzo in Hyogo uses Ooseto (Oseito) rice, a heritage variety grown in the Seto region, with an acidity level of 1.3 and 16% alcohol. Established under the Fuutsuru brand after the brewery relocated its production to Hamasaka in Tajima, Hyogo in 2000.
Price information is only available in Japan.
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