A junmai ginjo from Koyamahonkeshuzou's Kuzo label brewed with Omachi rice, a venerable Okayama variety celebrated for its wild, mineral-driven flavor profile. Ginjo polishing enhances aromatic expression while preserving the inherent richness of Omachi. Produced in Hyogo's Nada district, this sake benefits from Miyamizu water's mineral clarity.
Price information is only available in Japan.
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