Ogosebairin Kobai

Yamada Nishiki from Hyogo Prefecture polished to 40% forms the base of this daiginjo genshu, fermented at low temperatures over an extended period to develop elegant ginjo aroma alongside refined flavor, richness, and clean refreshing clarity. Bottled without dilution as a genshu, it carries a fuller presence on the palate while retaining the precision characteristic of top-grade Saitama sake.