Product Description
A meticulously crafted Junmai Daiginjo made exclusively from Yamada Nishiki rice. Brewed with Kyoto’s signature yeast, "Kyo no Koto," and pure natural water from Fushimi, this sake undergoes careful fermentation for approximately four weeks. The toji (master brewer) carefully determines the ideal moment for pressing, ensuring exceptional quality. With just a single pasteurization (hitotsuhi), it retains its vibrant freshness for a truly refined experience.
Rice: Yamada Nishiki
Rice polishing ratio: 49%
SMV: +1
Alcohol content: 15%
