유키노마유 준마이 다이긴죠 야마다니시키 40 나마겐슈

The nama genshu counterpart to the Hiire version, this Junmai Daiginjo from Naeba Shuzo uses Yamada Nishiki polished to 40% with the same one-stage fermentation technique that keeps alcohol low and fruit-forward sweetness intact. Bottled without pasteurization or dilution, it delivers an especially vibrant aromatic profile.