Ginban Ginjo Shiboritatenamagenshu uses Tomi no Kaori, a Toyama-developed sake rice, in a seasonal fresh-press undiluted raw ginjo from Ginban Shuzo. Tomi no Kaori (fragrance of Toyama's bounty) contributes a distinctly regional character to this vivid, full-strength shiboritate, shaped by Tateyama snowmelt and Toyama's cold brewing climate.
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