Product Description
The pinnacle of Junmai Daiginjo sake has been created, brewed using the traditional techniques of Japanese sake craftsmanship from "Ishizuchi." We are committed to producing it "entirely in Ehime Prefecture," using 100% Matsuyama Mitsui rice from the region, polished to just 25%. Brewed in the frigid month of February with crystal-clear water sourced from Mt. Ishizuchi, this sake undergoes a 30-day fermentation at low temperatures, resulting in a Junmai Daiginjo with a refined aroma and a delicate, smooth taste.
Rice: Mitsui
Rice polishing ratio: 25%
SMV: +4
Alcohol content: 16%
