Product Description
An elegant taste that combines mellow umami with a delicate acidity. A sweet and elegant aroma reminiscent of fruit, unique to Daiginjo. A mellow aroma lingers quietly on the tongue for an aftertaste.
Yamada Nishiki rice, suitable for sake brewing, is carefully polished to 40% and then left in mash form for 30 days, undergoing a long, slow, low-temperature fermentation.
This Junmai Daiginjo is the pride of the brewery, and is the product of the skill and effort of our experienced brewers.
It pairs exquisitely with delicate Japanese cuisine, such as sea bream and other white fish sashimi.
Kura Master 2024, 2023, 2021, 2019, Gold Award in the Junmai Daiginjo category held in France
IWC 2024, 2022 (International Wine Challenge) Bronze Award in the Junmai Daiginjo category
Rice: Yamada Nishiki
Rice polishing ratio: below 40%
Alcohol content: 16%
