Shiboritate junmai ginjo made from Rakufumai, a Kanagawa-developed sake rice variety registered in 2011 and classified as a prefectural designated variety since 2018, polished to 55%. Fresh-pressed and bottled young, it shows clear apple and citrus aromas, fine bitterness in the finish, and a lively acidity. Izumibashi Shuzo grows Rakufumai in its own Ebina paddies, making this a true farm-to-bottle expression.
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