Crafted at a small family-run Shizuoka kura where the toji personally oversees koji-making and yeast starter preparation, this junmai ginjo blends bag-pressed and tub-pressed portions from the same brewing year. The resulting sake carries a muted, fruit-like fragrance reminiscent of dried persimmon, with a rounded, full umami and low acidity suited for food pairing.
Price information is only available in Japan.
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