Chiyonishiki rice polished to 55% yields a crisp, dry junmai ginjo with an acidity of 1.9 that balances umami and tartness. Brewed at Fukushima's Watanabe Sake Brewery with limestone cave water, it carries a sake meter of +10 and drinks well at cellar temperature or slightly chilled.
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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