Nasujiman, meaning pride of Nasu, is a daiginjo from Houranshuzou in Tochigi Prefecture that takes its name from the Nasu region, a highland area in northern Tochigi known for its cold winters, volcanic soil, and clean water sources. Rice polished beyond 50 percent and slow, low-temperature fermentation develop the pronounced floral and fruity aromatics that define the daiginjo class. This expression serves as a regional ambassador, conveying the character of Nasu's brewing environment through its premium-grade production.
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