In-bottle secondary fermentation nigorizake (binhakko) using Miyama Nishiki polished to 55%, capturing natural carbonation and the lively freshness of a new-season pressing. Ito Shuzo in Suwa draws on Kirigamine groundwater and Nagano-origin rice to express the regional character of Shinshu sake. The cloudy, slightly sparkling style offers an apple-like brightness typical of bottle-fermented nigori.
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