A junmai brewed using the kimoto method with Yamada Nishiki rice from Shuto, Aizu, polished to 40%, produced by Watanabe Shuzo (Yamagata Masamune). The kimoto process, combined with the brewery's mineral-rich hard water, delivers a sake noted for bold umami, structured acidity, and a clean, sword-sharp finish.
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!
