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Description
Ginjo Jomonnoshiro Enshinbunri uses centrifugal separation, a gentle pressing technique that extracts sake with minimal oxidation and maximum aromatic clarity. The result is an exceptionally delicate ginjo from the Noshiro brewery in Akita, preserving fragile floral and fruity compounds in pristine condition that conventional pressing cannot achieve.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
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Kikusui Shuzo Co.
Akita
It is used as a storage for storing and managing sake such as Ginjo sake by repairing the old JNR's waste tunnel. In addition to sake, there are shochu made from sake lees.
Est.1875
BrandNoshiro
Address6-37 Mumacho Noshiro Akita
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