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Description
Produced by Itamioimatsu Shuzo in Itami, Hyogo, this ginjoshu is fermented with rice polished to at least 60%, following the precise low-temperature ginjo brewing techniques associated with the historically significant sake-producing region. The sake presents a gentle fragrance alongside a clean, refined palate suited to light cuisine.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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