🍶
Description
Kisho Daiginjo is produced by Nozaki Shuzo in Akiruno, Tokyo, using Yamada Nishiki polished to 40% and natural spring water from Tokura Castle Mountain. Fermented at low temperature, it delivers understated sweetness and clean umami with a refined, cooling character when served chilled.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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