A junmai ginjo namagenshu from Koyamahonkeshuzou's Kuzo label, brewed with Omachi, one of Japan's oldest and most prized sake rice varieties, originating in Okayama Prefecture. Namagenshu means unpasteurized and undiluted, preserving the raw vibrancy of the fermentation. Omachi's characteristic earthy richness and minerality shine clearly in this unprocessed, full-strength ginjo.
Price information is only available in Japan.
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