Kurobekyo Nyuzen Kaiyo Shinsosui Jikomi is a junmai ginjo brewed by Hayashi Shuzo in Asahi Town, Toyama Prefecture, using deep ocean water drawn from Nyuzen off the Toyama coast. The mineral-balanced deep sea water, combined with rice polished to 55% and snowmelt from the Northern Alps, produces a crisp, clean sake with a subtle mineral character and delicate ginjo aroma.
Price information is only available in Japan.
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