Whenever we see a ginjo (as opposed to junmai ginjo) available stateside, we jump at the chance at trying it to consider for our shelves. We were delighted to see this ginjo from one of our favorite brewers in Niigata, imported to California. Not only is this a ginjo, but it's also a genshu (undiluted) for a pure ginjo experience. Enjoy aromas of mushroom and sweet rice, green apple, lime and caramel with a delicious peppery finish that signifies that this is an assertive genshu.

Features

• Brewed in Niigata, Japan by Takeda Shuzo
• Ginjo Genshu
• Seimaibuai (rice kernel remaining): 60% Yamadanishiki, SMV: -3, Acidity: 1.4
  
• 24 fl oz (720ml)
• 18% ALC/VOL