Cold storage maturation without pasteurization (nama chozo) keeps the fresh, lively character of this junmai ginjo intact while allowing a gradual mellowing in flavor. Brewed at Ueda Shuzo in Nara's Ikoma area, it uses the brewery's prized underground spring water and is polished to 60%, producing an aromatic, round-bodied sake with a clean finish.
Price information is only available in Japan.
No reviews yet. Be the first to review!
