A sparkling junmai ginjo made by fermenting only rice and rice koji inside the bottle. Carbon dioxide, which results from fermentation along with alcohol, is sealed inside.
IWC2020 BRONZE
Rice , Rice koji
2.28" x 2.28" x 9.37", 10.14 fl oz
365 days, room temp
We make sake throughout the year. It features high freshness products.Store in a bottle instead of a tank to control oxidation and there is only one heating for sterilization. Handcrafted with traditional methods and tools, Because we aim for a modern taste. We offer sakes that match modern diets such as casual daiginjo, sparkling Japanese sake, sake used in wine glasses, and hot sake from ginjo, and provide the most delicious sake by brewing four seasons.