Takakiya Daiginjo is the pinnacle of Hamashima Shuzo's lineup, produced by a brewery in Bungo-Ono, Oita, that hand-crafts every bottle in small quantities with rice grown on its own farmland. The fifth-generation brewer personally oversees the toji role, maintaining the traditional discipline that was restored when brewing resumed in 1997. Highly polished rice and meticulous low-temperature fermentation yield the delicate fruity aromas and refined texture expected of a daiginjo from a dedicated artisan house.