Chiba-grown rice polished to 60% is pressed without filtration and bottled undiluted as a namagenshu, preserving the fresh, concentrated body of this Kujukuri coast junmai ginjo. Fermentation is conducted with music played in the moromi, a distinctive approach of this small Chiba brewery founded in 1893, yielding a full-flavored sake with a lively, crisp texture.
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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