Junmai Gingo 15.5%
Junmai Gingo 15.5%
Tasting Note: Junmai Ginjo shows beautiful purity with some subtle yeast complexity on the nose.
Style: Junmai Ginjo
Rice Type: Miyamanishiki for Kojimai (Rice used for making Koji). Miyamanishiki for Kakemai (Rice used for making Sake).
Rice Grown: Akita
Rice Polishing Ratio: 55%
Alcohol: 15.5%
Serve: Chilled/Room Temp
Product Details:
Volume: 720ml
Alcohol: 15.5%
Volume: 720ml
Alcohol: 15.5%
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Packaging Information:
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