Tomio Junmai Ginjo Iwai Namagenshu combines two distinct brewing characteristics: namazake, meaning unpasteurized sake that retains fresh, lively aromatics, and genshu, meaning undiluted sake with a higher natural alcohol content. The Iwai rice base, a traditional Kyoto variety, adds regional identity and a soft, mellow grain character to what is otherwise a bold and vibrant expression. Produced by Kitagawahonke in Fushimi, this sake requires cold-chain storage to preserve its fresh intensity.
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