Junmai Daiginjo genshu at 50% polish, fermented with the brewery's proprietary Yukitsubaki yeast collected from camellia flowers in Kamo Mountain Park and bottled as a shiboritate (freshly pressed) namazake in winter. The apple and banana ginjo aromatics, rich palate, and long finish make this a limited seasonal release available only from November.
Price information is only available in Japan.
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