Shochikubaishirakabegura Kimotoginjo

Ginjo brewed by the kimoto (生酛) method at Takara Shuzo's Shirakabe-gura facility in Kyoto, polished to 60% using the traditional lactic acid starter process that has been practiced at this kura since the Edo period. The kimoto process adds subtle depth and richness to the otherwise bright ginjo aromatics. Soft and approachable with a gentle fragrance and a mild, well-balanced palate.