Miyama Nishiki rice polished to 50% is used for this junmai ginjo, brewed with Yatsugatake spring water at a brewery established in 1848 at the foot of the Yatsugatake highlands in Yamanashi. It shows a fresh, refreshing aroma with notes of white peach and lychee, and a mineral sweetness with clean acidity in a balanced spring-season style.
Price information is only available in Japan.
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