Free delivery with any order
Grade: Junmai Ginjo Genshu / Rice: Gohyakumangoku / Polish: 50% / SMV: +1 / Acidity: 1.4
The "Nakadori" method is used in the pressing stage, in which only the top quality portion is extracted, then bottled as a Genshu (undiluted sake). For the next three months, this Genshu is aged at a low temperature to bring out ample umami. Then, it is heated, to stop the enzymatic reaction, and finally shipped.
© WINE.DELIVERY. ALL RIGHTS RESERVED