스이류 기모토 준마이 긴죠

Suiryu KimotoJunmai Ginjo is a pure rice ginjo sake from Kubohonkeshuzo in Nara, combining the ancient kimoto starter method with the refined aromatics of the ginjo fermentation process. The kimoto technique, which relies on natural lactic acid bacteria cultivated through manual mixing, produces a more acidic and complex base that adds depth beneath the floral ginjo character. This pairing of traditional starter and premium fermentation style reflects the brewery's approach to bridging historical method with contemporary refinement.