Yamada Nishiki polished to 40% forms the foundation of this daiginjo from Tsuchiya Shuzoten in Nagano's Saku region, a brewery that was the first in Nagano to commercially produce ginjo-class sake. Cold mountain air from the Saku basin and clean groundwater from the Chikuma River system support careful fermentation.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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