Bishamon - Junmai Ginjo Koshiibuki which has been grown in

which has been grown in Hiroshima for a long time

dry sake with structure used to be the norm before the fruity floral ginjo you’d have in a wine glass became available

” but the result is well worth the effort

Suigei Brewing Company aims to create sake that pairs perfectly with any dish on the dinner table

to their delight

Bishamon - Junmai Ginjo Koshiibuki which has been grown inBrought to you by Kikusui, a Niigata based brewery, and Mr. Kohyama, a Los Angeles restauranteur, Bishamon Junmai Ginjo is a quality sake made to enhance Japanese or Japanese fusion food. Mr. Kohyama makes the trip to Niigata, Japan every year to judge rice quality and sample the stream water used in the brewing process. He wants to make sure this sake comes out perfect just for you! Give it a try and see for yourself.