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the "Red Label" is rich in amino acids
This Ginjo is produced using the Yamahai method
which are further enhanced by the special production method
This mirin uses only house-made shochu and a special rice that is aged for 10 years in ceramic tanks
milde Note
Ishikawa Junmaishu Sakura Bottle B2B-Katalog-Sake the "Red Label" is richThis Junmaishu is a seasonal, limited edition sake produced from January to May. This sake captivates with its fresh, floral notes and harmonious, light flavor. Perfect for spring and special occasions where the beauty of cherry blossoms takes center stage.
US$ 997.50
US$ 114.99
