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Description
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.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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야마오카 주조 주식회사
히로시마현
후쿠야마시와 미요시시를 잇는 JR 후쿠엔선 중간, 주고쿠 산지에 가까운 곳에 위치해 있습니다. 사용하는 물은 현내 최고 수준의 양조 용수인 아리타 용천수(중연수)이며, 소량 최신 양조 관리와 전통적인 야구라(망루) 방식의 상층 탱크를 사용합니다. 1983년부터 청주용 쌀에 저농약·유기농법 계약 재배를 시작하여 자체 도정 시설도 갖추고 있습니다.
Est.1897
Brand즈이칸
Address489-1 Nishino Miyoshi Hiroshima
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