나나칸바 준마이 긴죠 키모토 Seven

Nanakamba Junmai Ginjo Kimoto Sebun is a kimoto-method pure rice ginjo under Hikami Seishu's Nanakamba label from Okuizumo, Shimane. The traditional kimoto starter involves hand-labor mashing of the rice mash to promote naturally occurring lactic acid, yielding a richer, more complex fermentation base that underpins the refined fruity aroma of ginjo brewing. The result is a sake with layered depth, lively acidity, and a polished, clean finish.