Harugokoro Kenrokuzakura Yoru Karakuchi Junmai Ginjo

Kenroku Zakura Yoru uses the same wild Kenrokuen cherry blossom yeast as the daytime counterpart but is oriented toward a dry profile, with the Evening designation contrasting it against the sweeter Afternoon version. Nishide Shuzo's extremely soft brewing water, drawn from on-site wells at 15 to 20 ppm hardness, gives this junmai ginjo its smooth texture.