A junmai ginjo muroka namagenshu made with Iwai rice polished to 60%, a pre-war Kyoto heirloom variety whose cultivation was revived in 1990. The sake shows a well-balanced sweetness and full ginjo character, with acidity and amino acids that pair naturally with food.
Fruity and clean โ the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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