Using the exquisitely white Gohyakumangoku rice, a strain especially developed for Sake, Kikusui Ginjyo is fermented for an extended period at a low temperature. This rids the sometimes heavy character of a Junmai, and produces an elegant aroma with a very light palate. The elegant blue bottle is especially inviting.
Sake Rice: Gohyakumangoku, locally produced rice
Alcohol Level: 15.5%