A junmai ginjo using Hida Homare rice grown in Gifu Prefecture, polished to 60% and matured through autumn in Tenryō Shuzo's cellars in Shimogō, Gifu. The hiyaoroshi-style seasonal release settles the freshly pressed sake into a rounder, more integrated flavor that reflects Hida's ultra-soft mountain spring water.
Price information is only available in Japan.
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