Junmai ginjo namagenshu from Sankan Shuzo in Kurashiki, Okayama, aged in the brewery before release as a nijurokunichi (26th-day celebration) expression. Sankan uses Asahi, one of Okayama's two signature heirloom rice varieties, with local hard water from Kojima to produce sake with robust, dry umami and clean acidity suited to seafood.
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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