Produced in Gifu's Hida region, this daiginjo is brewed with certified reduced-pesticide rice grown by local farmers using clover green manure, and uses ultra-soft spring water called Koga no Morimizu sourced from a geological stratum over one billion years old. The water's extreme softness yields a gentle mouthfeel with a light, refreshing acidity.
Highly aromatic and elegant, with added alcohol to enhance floral notes.
Learn more about DaiginjoPrice information is only available in Japan.
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