Kobaiichirin Junmai Ginjo takes its name from a single red plum blossom, evoking the delicate beauty of early spring in Japanese aesthetics. Produced as a junmai ginjo with rice polished to at least 60% and without added alcohol, it delivers gentle floral aromas, clean rice-derived sweetness, and moderate acidity in keeping with the ginjo style.
Price information is only available in Japan.
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