Product Description
Junmai Ginjo brewed with Kimoto. It has a lactic acid aroma and is designed to be a junmai ginjo that goes well with warmed sake. It is characterized by a lactic acid aroma and is designed to be a junmai ginjo that goes well with warmed sake.
About the product
| Product Name |
WATANABE Tamaka Kimoto Junmai Ginjo 720ml |
| Type |
Junmai Ginjo |
| Volume |
720ml |
| Alcohol Content |
17%ABV |
| Ingredients |
Rice, rice mold |
| Rice Used |
- |
| Rice Polishing Ratio |
50% |
| Sake Meter |
- |
| Others | |
| Brewery |
Watanabe Shuzo Co., Ltd. |
| Region |
Tochigi |
Brewery introduction
Watanabe Shuzo Co., Ltd.
Founded in 1892 (Meiji 25). The brand name was chosen to mean "established in the eastern land where the rising sun shines." The current brewer graduated from the Department of Brewing Science at Tokyo University of Agriculture and trained at Mihou Shurui Co., Ltd. in Gunma Prefecture. Rather than clinging to old techniques or blindly following new ones, they continually refine their craft through research and conviction, striving for brewing methods that truly satisfy. Over 99% of production is consumed locally in Kurobane and the northern part of the prefecture, making this sake extremely rare outside the region-even within southern Tochigi.
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