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- This ginjo-shu is made by polishing up to 50% Ehime rice (Shizukuhime), processing a limited amount of water, making koji for ginjo-shu, and fermenting at low temperature for a long period of time. This sake is characterized by its soft flavor and refreshing taste.
- Rice, Rice Koji and Distilled Alcohol
- Ehime (third highest of the eight hereditary titles)