Hitogokochi rice polished to 55% is used in this junmai ginjo from Shinshu Shinmachi, fermented with close attention to both koji and mash through an extended low-temperature process. K10 sits within the brewery's regular ginjo tier, designed for food pairing with its balanced rice umami.
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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