Kimoto fermentation, a labor-intensive traditional method that cultivates natural lactic acid without chemical addition, gives this junmai ginjo from Zuikan an enhanced depth of umami and a structured acidity distinct from conventionally brewed ginjo. The brewery's spring water from Arida Shimizu at 450 meters elevation supports the extended, careful fermentation kimoto demands. Specific rice variety is not listed.
Price information is only available in Japan.
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