Tomitsuru Junmai Ginjo Namagenshu uses Gohyakumangoku polished to 50%, released unpasteurized at full genshu strength from Aichi Shuzo in Aishō-cho, Shiga. Founded in 1869 near Lake Biwa, this tiny award-winning brewery uses Suzuka mountain range water to produce this unprocessed, vibrant expression of its GI Shiga-certified pure rice ginjo at full natural intensity.
Price information is only available in Japan.
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