Ginjo liquor made by polishing up to 50 % of self -cultivated Yamada Nishiki and slowly fermenting at low temperatures. Because we use Kumamoto yeast, it has a gentle scent and a gentle taste. The alcohol content was adjusted to the 15 degrees because I wanted to enjoy it even in the food. It is recommended to cool to room temperature after cooling.
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoPrice information is only available in Japan.
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