준마이 긴죠 스이센

Yamada Nishiki milled to 50% is the basis of this junmai ginjo from Yamada Shuzo in Aichi Prefecture, fermented slowly under cold conditions to achieve a clean, elegant style that prioritizes rice character over bold aromatics. Kiso River groundwater contributes softness, and the brewery's yamahai tradition provides a subtle depth to the mid-palate.