かんなびの里 大吟酿 神寿

A daiginjo from Kojima Shuzoten in Tochigi named Kannabi no Sato Kamihoki, referencing the sacred Kannabi forest area revered in ancient Japanese tradition. Daiginjo production requires rice polished to 50% or finer, with meticulous low-temperature fermentation to develop its refined aromatic profile. The Kamihoki designation suggests a top-tier selection within the Kannabi no Sato lineup.