Garyubai junmai ginjo direct-press jikagumi bottled from a blend of Gohyakumangoku and Yamada Nishiki, both polished to 60%, at Sanwa Shuzo in Shizuoka. Direct bottling from the press preserves fresh effervescence and vibrant new-sake character, with Gohyakumangoku's clean body balanced by Yamada Nishiki's fuller umami.
Price information is only available in Japan.
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