Ginjo Wajimataisai is a ginjo sake from Nakagawa Shuzo in Noto, Ishikawa, named after the Wajima Taisai, a celebrated festival of the Noto Peninsula. Ginjo production requires polishing rice to at least 60% and fermenting at low temperatures with ginjo-specific yeast to develop fruity, delicate aromas. The Noto Peninsula's mineral-rich underground water, marine climate, and centuries-old toji brewing tradition shape a distinctive regional terroir marked by depth and subtle coastal character.
Price information is only available in Japan.
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