🍶
Description
Ginganishiki polished to 50% is the rice behind this Kariho junmai ginjo, brewed at the historic 1850-built kura in Daisen, Akita. Kariho's traditional yamahai fermentation, which runs for up to 60 days, and sakafune ship-press technique are applied throughout the ginjo lineup.
Specifications
Where to Buy
Loading prices...
Reviews
Check-ins & reviews (0)
No reviews yet. Be the first to review!
More from this Brewery
Pairings
Food type guide
A general guide based on this sake’s category, not an analysis of this particular bottle.Yakitori (Salt)
Japanese
Yakitori (Tare)
Japanese
Sukiyaki
Japanese
Grilled Eel
Japanese
Saikyo-zuke Fish
Japanese
Simmered Fish
Japanese
Oden
Japanese
Shabu-shabu
Japanese