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Description
Un daiginjo de Konotomo Shuzo à Hyogo sous l'étiquette Tajima au grade chotokusen. Le sake daiginjo nécessite un riz poli à au moins 50 pour cent et une fermentation soigneuse à basse température pour développer son profil délicat et aromatique caractéristique. La sous-région Tajima dans le nord de Hyogo offre des hivers froids et une eau pure adaptés à un brassage de précision.
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.
Learn more about DaiginjoPrice information is only available in Japan.
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