키요이즈미가와 비미추스이

Junmai ginjo brewed with Dewa Kirari rice polished to 55%, sourced from the Shonai plain of Yamagata and produced using water drawn from 50 meters underground near the Japan Sea coast. The brewery targets an ultimate food-pairing sake, and this expression reflects the clean, lightly sweet character that Dewa Kirari rice brings to ginjo fermentation.