타니자쿠라 준마이 긴죠 카이노토라 신겐

A junmai ginjo at 55% polish from the Tanizakura brewery in Hokuto, Yamanashi, brewed with subterranean spring water from the Yatsugatake highland aquifer. The Tanizakura lineup uses rice polished in-house to an average 40% across its range, and this ginjo shows a subdued, food-friendly aroma with gentle rice umami and a soft body.