타이텐시라기쿠 겐슈 호화 도쿠리

Ginganishiki polished to 50% is the rice behind this Kariho junmai ginjo, brewed at the historic 1850-built kura in Daisen, Akita. Kariho's traditional yamahai fermentation, which runs for up to 60 days, and sakafune ship-press technique are applied throughout the ginjo lineup.