Midoriichi Ginjo uses Yamada Nishiki as koji rice and Gohyakumangoku as kake rice, both polished to 50%. Clean and dry, with elegantly restrained aroma, it is positioned for celebrations and gift-giving, best enjoyed cold or at room temperature at this 300-year-old Ikeda brewery.
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
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