Kumpeki Junmai Ginjo Sakurakobo Gojogawazakura is a pure rice ginjo from Kumpeki Shuzo in Aichi, fermented with sakura (cherry blossom) yeast derived from the Gojogawa cherry trees. This distinctive yeast contributes a delicate floral quality unique to the local Gojogawa riverside cherry blossoms, making it a sake with a strong sense of place.
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