Miyama Nishiki rice polished to 55% is fermented using the traditional kimoto method at Touhokumeijo in Yamagata, yielding a Junmai Ginjo with the depth and complexity characteristic of naturally cultivated lactic fermentation. The brewery, known for its consistent kimoto practice, produces a sake with firm umami and harmonious acidity.
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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