Using high-grade “Gin no Sato” rice from contracted farms locally and polished down to 59% and slowly fermented with low temperature to produce a sake with a fruity ginjo aroma, light, crisp and dry on the palate. This is a value for money Junmai Ginjo.

Rice polishing: 59% / Rice variety: Yamadanishiki, Omachi / Alcohol: 15-16% / SMV: +2-4 / Yeast: Proprietary