Named Hanayamabuki, this junmai ginjo uses Miyama Nishiki and Yamada Nishiki polished to 50%, brewed with Zao's soft underground spring water. The dual-rice composition brings together the clean, crisp notes of Miyama Nishiki and the fuller body of Yamada Nishiki in a layered ginjo style. Zao Shuzo's record of 33-plus national competition gold medals underscores the technical foundation behind this expression.
Price information is only available in Japan.
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