히시마사무네 긴마츠 준마이 긴죠

Kimmatsu Junmai Ginjo is a pure-rice ginjo from Kubota Shuzo under the Hishimasamune label in Hiroshima, a region that pioneered soft-water brewing techniques in the Meiji era. Hiroshima's milder, softer water produces sake of exceptional smoothness and nuanced sweetness compared to harder-water regions. This junmai ginjo uses ginjo-level polishing to draw out aromatic refinement from Hiroshima's characteristically gentle terroir.