A nakadori junmai daiginjo from Koikawashuzo's Umekawa series, brewed with Kame-no-o heirloom rice from Yamagata. Both the nakadori pressing method and the daiginjo classification demand high polishing ratios, resulting in exceptional aromatic lift and structural delicacy. Kame-no-o rice, once nearly extinct, contributes a distinctive earthiness and depth that contrasts beautifully with the refinement of the daiginjo process.
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