Takane Nishiki polished to 55% is used for this ginjo-grade Tenjimbayashi from Uonuma Shuzo in Niigata's Tokamachi, a region known for its heavy snowfall and cold winters that enable slow, low-temperature fermentation. The brewery's house style leans toward the rich, umami-driven character uncommon among Niigata's predominantly light, dry producers.
Price information is only available in Japan.
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