Fuutsuru ginjo from Yoshimura Syuzo in Hyogo uses Ooseto (Oseito) rice, a heritage variety grown in the Seto region, with an acidity level of 1.3 and 16% alcohol. Established under the Fuutsuru brand after the brewery relocated its production to Hamasaka in Tajima, Hyogo in 2000.
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
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