Daiginjo from Okayama using Omachi, the prefecture's heirloom sake rice, polished to 40%. Omachi is grown almost exclusively in the Bizen region of Okayama, celebrated for its full-bodied, complex character; at 40% polish with added brewer's alcohol, the sake takes on an elevated aroma and sharp finish.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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