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ad12tokuzou Ginjojikomi

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Description

"Temptated vintage Asan Brage" Deep deep in the warehouse, No. 111 storage tank. Born from Yamada Nishiki and Miyama Nishiki, this sake has gently aged the flavor of rice without having to wavy the sake side for 12 years. As if the gold was slightly melted, the color under the shine is as clear as possible. Such an artistic assin blade that makes a squeaking sound when poured into a glass. When you listen, you can hear the beats slightly. At the time of opening. The beating is stronger, the fog becomes thinner and wakes up slowly. Darkness. The orchis scent seduces the drinker and heals. If you include it in your mouth, the taste of the year, the depth of the sourness, and the pungency of ripening are intertwined. 。 。 You may not be good at pairing with meat and fish. By combining chocolate, dried fruits, nuts, etc., you should talk about new scenery. The beating increases at room temperature (15 ° C) to room temperature (20 ° C). -Forning Afuri-Brand concept <Sake for Life's Sake> ~ Sake that snuggles up to life, liquor that color your life-

Specifications
CategoryGinjo
RegionKanagawa
RiceMiyama Nishiki, Yamada Nishiki
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?

Light and fragrant with delicate floral and fruit aromas.

Learn more about Ginjo

Price information is only available in Japan.

Kikkawa Jozo Co.,Ltd

Kanagawa
Tanzawa Oyama. Even on a sunny day, the summit is often covered with fog and haze, and has been called Afuriyama since ancient times. Along with Afuri Shrine, which turned "rain", it has been known as a place for raining since ancient times. The rain drops that fall into the trees permeate the ground and slowly flows from the top to the foot over a long period of time. Yoshikawa Brewery pumps a clear underground underground water from the three wells to brew alcohol. "Hard water" is water that contains a lot of minerals such as magnesium or calcium. Yoshikawa brewing water is a hard water with a rare hardness of 150 in Japan. It indicates how water has been polished in the process of going down the ground at the foot of the mountain over the years. Hardwater promotes the fermentation of yeast and can be brewed even at low temperatures, making it clean and beautiful.
Est.1912
Brandafuri
Address681 Kobe Isehara Kanagawa

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