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Description
Ginjo honnama elaborado com Yamada Nishiki polido a 50%, fermentado com a levedura Ogawa, elemento definidor do caráter desta destilaria desde a década de 1980. O perfil limpo e de baixa acidez da levedura Ogawa produz uma clareza transparente e um sake delicado, seco e refinado, típico do estilo Tsukuba.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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