kanchi
Junmai Ginjo using the fantastic sake rice "Kinmon-Nishiki" with a beautiful taste and rich aroma
Kinmon-nishiki is a variety of sake brewing rice born in Nagano Prefecture and is a crossbreed between Takananishiki and Yamadanishiki. It was developed in 1964, but was no longer used due to difficulties in cultivation.
In recent years, it has been revived due to improved cultivation techniques, and is now known as the "fantastic sake rice" of Shinshu.
In the production process, we pay attention to the soaking time because the rice absorbs water quickly.
Junmai Ginjo made with this rice is one of the driest of the pre-dawn varieties, and it has the characteristic clean taste and rich aroma of Kinmon-Nishiki.
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