JUYONDAI Junmai Ginjo Yamadanishiki (green) 1.8L
JUYONDAI Junmai Ginjo Yamadanishiki (green) 1.8L. The heavy snow due to the Japan Sea climate produces excellent groundwater and it is utilized for good sake brewing. The severe cold in Yamagata Prefecture is best for Ginjo making because it controls the reproduction of bacteria and is suitable for low-temperature long-term fermentation. As a result of studying yeast diversely “Yamagata yeast” and “Fresh yeast” are born.
