じゅんさん
Junmai Ginjo made with hard-to-find Kinmon-Nishiki.
It is fire-fermented once. I heard that they went all the way to the brewery to buy it. Thank you, Toriiro-san, for letting us try it.
It is fresh, fruity, and gorgeous!
My companion was very satisfied with it.
I want to drink it again!
Rice used: 100% Kinmon-Nishiki from Nagano Prefecture
Rice polishing ratio 55
Alcohol content: 15%.
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