A ginjo from Kosaka Shuzojo in Gifu under the Hyakushun label, brewed with rice polished to at least 60 percent using ginjo fermentation methods. Ginjo sake is characterized by fruity, floral aromas produced through low-temperature fermentation with selected yeast strains. Gifu's mountain water contributes to the soft, clean mouthfeel typical of sake from this inland region.
Price information is only available in Japan.
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