It is a beautiful gold with high transparency, pale, glossy. It reminds me of the original color of rice. With long -term low -temperature fermentation, it is a dignified and elegant viscosity It becomes a pure rice Ginjo with a deep flavor that has been slowly ripened, and it has an exquisite taste full of charm. A mellow attack with a roundness and a umami. After that, the balance between soft sweetness and sourness like bananas spreading in the mouth is exquisite. As it gets from cold to room temperature, the scent blossoms, and it changes to a mellow scent like a ripe banana.
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