케이류 아사시보리 준마이 긴죠 나마겐슈

Endo Shuzojo's Keiryu Asashibori Junmai Ginjo Namagenshu is drawn from the morning press and bottled immediately, unpasteurized and undiluted, preserving every nuance of freshly fermented rice from Suzaka, Nagano. The combination of ginjo-level rice polishing and namagenshu character produces a vivid, expressive sake with lively fruit aromatics and the raw energy that only an unmediated morning press can deliver.