Ginjo brewed in Hyogo from Gohyakumangoku rice, released each autumn as a hiyaoroshi after a single pasteurization and summer-long tank maturation. The once-heated aging process rounds out the sake's texture, producing the smooth, mellow character that defines the hiyaoroshi style.
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
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