Jujiasahi Jummaiginjogenshu Yamadanishikigojuni

Junmai ginjo genshu made from Yamada Nishiki rice polished to 52%, bottled undiluted to preserve the full richness of the pressing. Asahi Shuzo uses slightly harder water from the Kitayama mountain range, contributing to the smooth throat feel and concentrated umami that define the Jujiasahi style.