Kirinzan Ginjo Nama from Kirinzan Shuzo in Niigata is released unpasteurized, preserving the vivid freshness of the fermentation without the softening effect of heat treatment. Niigata's tradition of karakuchi, or dry sake, is well represented in the Kirinzan lineup, and the raw bottling amplifies the crisp, clean character associated with the prefecture's ginjo-grade productions. The ginjo polishing level, with rice milled to at least 60 percent, contributes a light, fragrant profile that the unpasteurized format delivers at its most immediate and lively.
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