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Description
The kimoto method defines this ginjo, a slow, traditional brewing style in which lactic acid bacteria are cultivated by hand rather than added commercially. It comes from the Tajima region, home to one of Japan's few breweries still practicing both kimoto and yamahai methods, founded during the Kyoho era in the early 1700s.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoWhere to Buy
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Reviews
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가스미쓰루 주식회사
효고현
교호 10년에 창업하여 현재 사장은 9대째입니다. 다지마 모리의 고향에 유일하게 남은 양조장으로, '생' 또는 '야마하이'로 빚는 전국적으로도 드문 양조장입니다.
Brand가스미쓰루
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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7
Green Curry
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★★★★☆
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8
Yakitori (Tare)
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★★★★☆
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