Yamada Nishiki from Hyogo Prefecture's top-grade growing areas is polished to 40% for this junmai daiginjo from Sogen's Samurai series. Both the koji rice and kakekoi rice are polished to 40%, producing an elegant aroma, a fruity mouthfeel, and concentrated rice umami rooted in the Noto Toji tradition. The sake meter value sits at +2 with an acidity of 1.4.
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