It’s totally natural, using OCIA certified rice harvested from the Sacramento Valley with absolutely no preservatives, no alcohol, and no sulfites added. It is brewed under the direction of Takara’s master brewer combining the most traditional methods with modern technology to arrive at the Ginjo grade. (The Silver Medal award of Organic & Biodynamic Wine Competition in 2009 and 2010.)
nextSectionFull, dry and balanced flavor with fruity and fresh taste.Dry/Sweet: +5 (dry).Soft and smooth.Pleasant ginjo aroma.
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