This Junmai Ginjo from the Garupan collaboration series by KK Tsukinoishuzouten in Ibaraki features an aggressive 120% rice dissolution rate, a technical brewing parameter indicating high koji enzyme activity and extended mash conversion. Produced with rice polished to 60% or below and no added alcohol, the result is a sake with amplified umami richness alongside the aromatic qualities typical of the ginjo fermentation style.
Fruity and clean โ the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
No reviews yet. Be the first to review!
