Kunizakari Handagou Kobo 1801 Junmai Ginjo
Tasting Notes
A Junmai Ginjo sake produced by polishing Wakamizu sake rice from Aichi prefecture to 55% and carefully fermenting at a low temperature. Enjoy the splendid aroma unique to Ginjo sake created from yeast No.1801 and the rich umami imparted by the Wakamizu rice. An interesting contrast between aroma and palate that creates a lasting impression.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
A Junmai Ginjo sake produced by polishing Wakamizu sake rice from Aichi prefecture to 55% and carefully fermenting at a low temperature. Enjoy the splendid aroma unique to Ginjo sake created from yeast No.1801 and the rich umami imparted by the Wakamizu rice. An interesting contrast between aroma and palate that creates a lasting impression.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
A Junmai Ginjo sake produced by polishing Wakamizu sake rice from Aichi prefecture to 55% and carefully fermenting at a low temperature. Enjoy the splendid aroma unique to Ginjo sake created from yeast No.1801 and the rich umami imparted by the Wakamizu rice. An interesting contrast between aroma and palate that creates a lasting impression.