Rikyuubai Junmai Ginjo Shinshu uses Gohyakumangoku polished to 55% from Daimon Brewery in Katano City, Osaka. Founded in 1826 with a policy of applying ginjo brewing methods to all grades, this junmai ginjo delivers the clean, refined character of Gohyakumangoku elevated by tsukihaze koji and extended cold fermentation with Ikoma mountain spring water.
Price information is only available in Japan.
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