Suiro Junmai Ginjo from Maihime Co. in Suwa, Nagano, is fermented slowly at low temperatures using the brewery's time-honored koji-buta method and subterranean waters from the Kirigamine Highland. Nagano-grown Miyamanishiki or Omachi rice contributes a light, fresh umami with subtle sweetness, framed by the refined ginjo fragrance that defines the Suiro brand identity.
Price information is only available in Japan.
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