Toko Ultraluxe "Fukurotsuri" Daiginjo

Produced using the fukurotsuri method, in which the fermenting mash hangs in cloth bags so that gravity alone draws out free run droplets at near freezing temperatures to prevent oxidation, this daiginjo is made from Yamada Nishiki rice polished to 35 percent. It shows a silky texture with lychee and pear on the nose, moving into a delicate sweetness of rice candy, citrus and powdered sugar on the palate.