Wakamizu rice, the Aichi cultivar that was long considered impossible to polish finer than 65%, is milled all the way to 45% for this junmai daiginjo. Kamisugi Shuzo developed its own in-house milling program specifically to coax this difficult variety into premium-grade refinement, yielding a sake of delicate fragrance and transparent sweetness.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
No reviews yet. Be the first to review!
