사요고로모 준마이 긴죠 PREMIAMU

Crafted at a small family-run Shizuoka kura where the toji personally oversees koji-making and yeast starter preparation, this junmai ginjo blends bag-pressed and tub-pressed portions from the same brewing year. The resulting sake carries a muted, fruit-like fragrance reminiscent of dried persimmon, with a rounded, full umami and low acidity suited for food pairing.