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Description
El Yamadaho, el antecesor del Yamada Nishiki, se pule al 45 % y se prensa por el método fukuro-tsuri en este junmai daiginjo de Shizuoka. La elaboración en pequeños lotes con agua de manantial del río Okitsu y fermentación a baja temperatura produce el carácter aromático y lleno de cuerpo por el que la destilería es conocida.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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