Izumibashi Junmai Ginjo Shirokoji Sake Man kann Ihn warm aber

Man kann Ihn warm aber auch bei Zimmertemperatur genießen

This Daiginjo is then aged in tanks for some time to achieve an even stronger flavor

für diesen Junmai Ginjo aus dem Hause Hananomai wird Yamadanishiki Reis aus der Präfektur Shizuoka verwendet

this Junmai Daiginjo is also a very elegant and complex sake from Daimon

This Junmai sake is produced using the Kimoto method

Izumibashi Junmai Ginjo Shirokoji Sake Man kann Ihn warm aberThis Junmai Ginjo is made with white koji (white koji), which gives it a special purity and delicate aroma. It features an elegant, balanced flavor combination that is both fresh and aromatic. Perfect for sake lovers seeking a refined and harmonious experience!