A ginjo from Shimaoka Shuzo, the brewery behind Gunmaizumi in Ota, Gunma. Founded in 1863, Shimaoka brews predominantly by the yamahai method using Gunma-grown sake rice and spring water from the Akagi highland, aging tanks for one to two years. The daiginjo in the lineup uses Yamada Nishiki polished to 35% and is cave-aged, setting the precision standard against which the ginjo class is measured.
Price information is only available in Japan.
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