Ginjo-shu
Made from polished rice (milled down to at least 55%) kome-koji (malt rice) and water, or all of these ingredients with brewing alcohol added. Slow fermentation under low temperature, it's characterized for its fruity aroma.
Made from polished rice (milled down to at least 55%) kome-koji (malt rice) and water, or all of these ingredients with brewing alcohol added. Slow fermentation under low temperature, it's characterized for its fruity aroma.