하루고코로 겐로쿠자쿠라 요루 카라쿠치 준마이 긴죠

Kenroku Zakura Yoru uses the same wild Kenrokuen cherry blossom yeast as the daytime counterpart but is oriented toward a dry profile, with the Evening designation contrasting it against the sweeter Afternoon version. Nishide Shuzo's extremely soft brewing water, drawn from on-site wells at 15 to 20 ppm hardness, gives this junmai ginjo its smooth texture.