Locally grown Yamada Nishiki rice, polished to 50%, is used in this ginjo brewed with traditional hand-made koji and slow, low-temperature fermentation. The result is a food-friendly ginjo with firm umami, a clean finish, and moderate acidity that works equally well chilled or gently warmed.
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
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