Edokaijo Junmai Ginjo Genshu Miyamanishiki

This is a basic lineup that has been around since the early days of the sake "Edo Kaijo". Imagine Tokyo, which continues to change every day, changes the yeast and manufacturing method for each tank, and enjoys the taste, aroma, and various differences each time. Please take a look at the product specifications on the website. There are three types of rice used: Yamada Nishiki, Omachi, and Miyama Nishiki.