쇼치쿠바이 시라카베구라 미타니 후지오 야마하이 긴죠

A yamahai ginjo produced under the supervision of Fujio Mitani, the long-serving master brewer of the Shirakabegura, using Gohyakumangoku rice at 15% alcohol. The yamahai method brings a fuller, more complex depth to the ginjo character while retaining a subtle floral aroma.