Yoshinotomo Junmai Ginjomurokanamagenshu Tominokaori

Muroka namagenshu (unfiltered, unpasteurized, undiluted) junmai ginjo brewed from Tomi no Kaori, a Toyama Prefecture proprietary sake rice developed by crossing Yamada Nishiki with Oyama Nishiki, polished to 60% at Yoshinotomo Shuzo. Uozu apple blossom yeast developed by the Toyama Food Research Institute contributes a lively acidity with clean, juicy sweetness, bottled without filtration or dilution to preserve full freshness.