When served cool, the clear semi-dry Ginjoshu with its smooth texture goes well with any dish.
Locally-grown “Hidahomare,” one of the best rice brands for brewing sake, is used for this Minogiku Ginjo. Gyokusendo’s brewing secrets are represented by a delicate process called “Hiire” that significantly affects the taste and flavor of sake and a specific maturing technique called “Bingakoi cold storage maturing method”. Through these processes, the original rice flavor and its mildness are gradually drawn out. When served cold, the semi-dry “Minogiku Ginjo” becomes even clearer and sharper. You may have an irresistible desire for refills. Please enjoy the marriage of this Ginjoshu and your cuisine.
Gyokusendo Shuzo Co., Ltd.
Volume: 1,800mL and 720mL
Materials: Rice (Hidahomare brand produced in Gifu), rice malt, water
Alcohol content: 15%
Nihonshudo (Sake Meter Value): +6
Percentage of rice milling: 58%
Taste: elegant and mature
Expiry: one year from the production date
This Ginjoshu matches well with any Japanese cuisine, including sashimi, cooked seasonal vegetables, grilled fish, etc.