Gohyakumangoku and Akebono rice are used for this ginjo genshu from Nakazawa Shuzo in Kanagawa's Matsuda Town. Brewed with soft, clear subterranean water from the Tanzawa mountain range, it is bottled undiluted as a genshu for a fuller, more concentrated expression of the ginjo character.
Price information is only available in Japan.
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