Hitomebore polished to 35% made using the Mikkaodori extended-odori fermentation method, pairing the highest level of polish with the brewery's signature yeast-intensive approach. The result is a junmai daiginjo with intense aromatic expression and vibrant, well-defined character.
The pinnacle of sake โ pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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