Description
Import Junmai Ginjo Sake:
Mountain abandonment preparation that utilizes the function of natural lactic acid bacteria.
The umami, sourness, and sweetness are mixed together to create a unique and savory taste.
Carefully cultivated with a high level of skill and affection and combined with the traditional No. 601 yeast gives a powerful and mellow aroma.
It is a masterpiece of mountain abandonment preparations.
