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Description
Daiginjo elaborado con Yamada Nishiki cultivado en la prefectura de Mie, pulido al 40 %, en una kura fundada en 1853 en Iga, al pie del parque cuasi-nacional de Muroo-Akame-Aoyama. El agua subterránea suave de las montañas circundantes y el arroz premium local se combinan para producir un daiginjo de aroma delicado y textura sedosa.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Daiginjo?
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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