Tomio Junmai Ginjo Kyonohiyaoroshi is a Kyoto-labeled seasonal sake from Kitagawahonke, released in autumn following the hiyaoroshi method of single pasteurization and summer cellar maturation. The Kyo no prefix underscores the regional character that Fushimi's soft water and local brewing heritage contribute to this expression. As a junmai ginjo, it combines the mellow depth of autumn aging with the fruity, floral aromatics of the ginjo fermentation process.
Price information is only available in Japan.
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