Houmei Inakashu Ginjo from Houmeishuzou in Hyogo brings ginjo-level polish and cool fermentation technique to the brewery's countryside sake concept, delivering more fragrance and refinement than the base Inakashu while retaining its approachable, rustic character. Rice milled to at least 60 percent and fermented at controlled low temperatures produces the light, fruity notes associated with ginjo brewing. This 720-milliliter expression from Tanba-Sasayama bridges the gap between everyday drinking and the more aromatic world of premium ginjo sake.
Price information is only available in Japan.
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