Gohyakumangoku rice polished to 55% and fermented through Tsuchida Shuzo's all-natural kimoto process, excluding commercial yeast and added lactic acid. Natural ambient fermentation develops layers of complexity that distinguish this junmai ginjo from conventionally brewed ginjo.
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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