Brewed by Suzuki Soemon Shuzo in Tanabe, Wakayama, using Yamada Nishiki and Dewa rice polished to 58%, this junmai ginjo draws on subterranean water filtered through the Kumano Kodo pilgrimage route corridor. It shows a restrained ginjo aroma with a sharp, dry entry and a gentle, rounded mouthfeel.
Price information is only available in Japan.
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