Kawatsuru Junmai Ginjo Bizenomachi uses Bizen Omachi rice from the historical Bizen region of Okayama Prefecture, one of the most prized terroir-specific expressions of this ancient variety. In Kagawa's hands, Bizen Omachi's characteristic depth and mineral richness are shaped by ginjo-level craftsmanship, yielding a sake with earthy complexity, full body, and a long, satisfying finish.
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