
Yamada Nishiki polished to an extraordinary 35% is aged in the historic Sado Kinzan gold mine tunnels, where the stable temperature of 10 to 11°C and complete darkness create ideal long-term maturation conditions. The resulting Daiginjo koshu from Obata Sake Brewery on Sado Island develops layered notes of apple honey, cinnamon, and toasted brioche.
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