Pressed on Risshun, the first day of spring in the traditional calendar, this junmai ginjo uses Miyama Nishiki rice and is bottled as a lightly cloudy (usunigori) namazake. The freshly pressed character delivers gentle fruitiness and soft body with the vivid texture of an unfiltered, unpasteurized release.
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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