Produced by Itamioimatsu Shuzo in Itami, Hyogo, this ginjoshu is fermented with rice polished to at least 60%, following the precise low-temperature ginjo brewing techniques associated with the historically significant sake-producing region. The sake presents a gentle fragrance alongside a clean, refined palate suited to light cuisine.
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
No reviews yet. Be the first to review!
