Junmai Ginjo genshu made from Koshi Tanrei rice at 60% polish, matured as a hiyaoroshi single-pasteurized autumn sake at Yukitsubaki Shuzo in Kamo, Niigata. Cold aging over summer deepens the flavor and integrates the rice umami into a rounded, autumnal character.
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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