Momokawa “ruby” Junmai Ginjo Sake

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Junmai ginjo: made with only rice water yeast and koji with the rice milled to 60%. Moromi press for the first filtration with a clarifying finish. 14. 8% abv
Junmai ginjo: made with only rice water yeast and koji with the rice milled to 60%. Moromi press for the first filtration with a clarifying finish. 14. 8% abv