Junmai Ginjo Sparkling
This Junmai Ginjo from bottle fermentation has a fruity aroma with a fine acidity. An old red rice corn type is used to obtain the beautiful rosé coloration. Recommended as starter or with dessert.
Less alcohol, lovely, tingling.
Rice polished to 50%, SMV -70, Acidity 6.5, Alc. 7%
1 bottle: 300 ml