FOD004702

Minogiku Ginjo

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.