Takakiya Junmai Daiginjo Kisetsugenteisyu is a seasonal limited-release from Hamashima Shuzo, showcasing the daiginjo tier within the Takakiya brand that helped revive the brewery's reputation after its 1997 relaunch in Bungo-Ono, Oita. Produced entirely by hand in small quantities, the sake benefits from estate-farmed rice and the cold mountain climate of the Bungo region that favors slow, low-temperature fermentation. Its limited seasonal window reflects the brewery's approach of releasing each expression only when conditions are ideal.
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