A ginjo from Koizumishuzou in Chiba named Ginkara, brewed to the ginjo standard with rice polished to at least 60%. Ginjo fermentation employs low temperatures and selected yeast strains to develop the characteristic fruity and floral aromas. This is an approachable expression within Koizumishuzou's range, balancing refinement with everyday drinkability.
Price information is only available in Japan.
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