Okura Iroha Junmai Ginjo Miyamanishiki Goju Kasuihiire from KK Ookurahonke in Nara features Miyamanishiki rice polished to 50 percent and pasteurized via the kasui hiire immersion method for gentle heat treatment. This technique is favored for preserving the fine aromatics and delicate structure of ginjo-grade sake. The result is a stable, refined junmai ginjo with the characteristic clean, slightly fruity notes of Miyamanishiki.
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