Produced at the Kikkogura brewery in Otaru, where year-round four-season brewing takes place under Hokkaido's cool climate, this daiginjo genshu uses 100% Hokkaido-grown sake rice and Tenguyama subterranean water. Low-temperature fermentation yields an undiluted sake with rich ginjo fragrance and the assertive umami typical of genshu.
Price information is only available in Japan.
No reviews yet. Be the first to review!
