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Description
Produzido pela Suzuki Soemon Shuzo em Tanabe, Wakayama, com Yamada Nishiki e arroz Dewa polidos a 58%, este junmai ginjo utiliza água subterrânea filtrada pelo corredor da rota de peregrinação Kumano Kodo. Apresenta aroma ginjo contido, entrada seca e marcante, e sensação na boca suave e arredondada.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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