Junmai Ginjo is made by using "Kinmon Nishiki" from Kijimadaira, Nagano Prefecture, which is a rare variety of rice. We chose a clear image peculiar to "Mizuo" while having a gorgeous and wide fragrance and a rich depth unique to "Kinmon Nishiki". The use of No. 14 yeast (Kanazawa yeast) is finished in high -quality and highly transparent sake quality.
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