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Description
Ginganishiki polido a 50% é o arroz por trás deste junmai ginjo da Kariho, fermentado na histórica kura construída em 1850 em Daisen, Akita. A fermentação yamahai tradicional da Kariho, que pode durar até 60 dias, e a técnica de prensagem sakafune são aplicadas em toda a linha ginjo.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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