Edo Kaijo Junmai Ginjo Genshu Palla-Casey 720ml

Unique innovation, a brand new Junmai Ginjo that brewed with active lactic acid bacteria instead of traditional yeast.
Brewed by Kimoto and Sokujo method, a new sense of Junmai Ginjo is made. Coupled with the use of active lactic acid bacteria as the fermentation instead of traditional yeast, the taste is refreshing and relatively sour, mellow and with a slight bubble feeling like white wine. Meanwhile, the umami of rice is strong and even strong when it is served warm. The impact of sourness can wash away the greasy feeling, and therefore it can be perfectly matched with Japanese cuisine, fish and meat dishes.