This junmai ginjo genshu is pressed without dilution, preserving the full concentration of flavor from estate-grown Gohyakumangoku and Koshitanrei cultivated in the mountain terrain of Itoigawa's Nechi Valley. Mizumizushii ginjo aroma and substantial rice umami are balanced by a volume and clean aftertaste.
Fruity and clean — the perfect entry point into premium sake.
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