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Description
Gohyakumangoku polished to 55% undergoes yamahai fermentation in this ginjo from Urazato Shuzoten in Tsukuba, Ibaraki. The yamahai method without commercial lactic acid yields a sake aged for one year at sub-freezing temperature, producing a gentle, settled flavor.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
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