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Junmaiginjo Shiun Taiyozakari
- All of the "Koshitanrei" rice developed in Niigata Prefecture for sake brewing is used, polished to nearly half its original quality. It has a good balance between the sharpness from the ginjo-style brewing and the richness of the junmai-style brewing. The subtle ginjo aroma does not interfere with food, making it a good choice as a food sake. A product sold only in the local area.
- Junmai Ginjo
- Rice and Rice koji
- Koshidariya (variety of rice)
- It goes well with any dish, but is especially good with local cuisine.