Brewed at Umedashuzojo in Hiroshima's Aki ward — a small brewery established in 1916 and drawing on spring water sourced 60 meters below ground from the Iwatakiyama formation — this muroka ginjo is bottled unfiltered to preserve the sake's natural texture and fragrance. Hiroshima's ginjo brewing tradition, shaped by the region's soft water, gives the sake a fine-grained mouthfeel and a fruity aromatic character that has earned recognition at international competitions including Kura Master and IWC.
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