初日之出 大吟酿 特A山田锦 磨き三割五分

Hatsuhinode Daiginjo Toku Yamadanishiki Migakisanwarigobu is brewed by Haneda Shuzo in the Kyoto Kitayama mountains, using specially selected Yamadanishiki rice polished down to 35%. The brewery draws on the pristine water of the upper Katsuragawa River and over 120 years of traditional hand-crafted methods, including hand-washed rice and wooden barrel fermentation. The result is a refined daiginjo with an elegant fragrance, gentle umami, and a clean, dry finish.