Yamada Nishiki goes into this usunigori (lightly cloudy) junmai ginjo from Uehara Shuzo, retaining a soft haze of rice solids for added texture and gentle sweetness. Pressed via the rare kioke tenbin wooden-vat balance method over three days and bottled without pasteurization, it captures the lively, full character of the brewery's house-cultivated wild yeast.
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
No reviews yet. Be the first to review!
