Risshunshibori, meaning the pressing at the start of spring, is a seasonal ginjo namagenshu released fresh and undiluted to mark the first day of spring in the traditional Japanese calendar. Kikusui Shuzo's Nagano brewery bottles this unpasteurized ginjo at full strength to capture the vibrant, raw freshness of the early spring pressing.
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai Ginjo
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