Kotsuzumi Junmai Ginjo Namazake uses Hyogo Kita Nishiki polished to 50%, released fresh and unpasteurized from Nishiyama Shuzojo in Tanba, Hyogo. Founded in 1849, this brewery applies year-round production techniques and its ultra-soft Chinjutenzen well water to this seasonal namazake, preserving the vivid floral character of this Hyogo-grown premium sake rice.
Price information is only available in Japan.
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