
Shinomine's Hattan Nishiki Junmai Ginjo Muroka Namazake uses Hiroshima's Hattan Nishiki rice polished to 50%, released unfiltered and unpasteurized. At Chiyoshuzou in Nara under ex-winemaker Tetsuya Sakai, this cross-regional rice pairing with Katsuragi mountain spring water yields a layered, fresh namazake with the characteristic earthy depth of Hattan Nishiki.
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