Yamada Nishiki and Echigo Tanrei rice are polished to 38% for this premium daiginjo, brewed to competition-grade standards and bottled as undiluted genshu from the Morohashi brewery in Nagaoka. Released once a year in November, it delivers an exceptionally aromatic ginjo character paired with a rich, full body from the concentrated raw sake.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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