Akishika Shuzo's daikarakuchi, meaning super dry, junmai ginjo series is among the most extreme expressions of dry sake in Japan, with a sake meter value around +15 and acidity roughly double that of a typical junmai. This hiiregenshu version has been pasteurized once and is bottled undiluted, allowing the full intensity of the brewery's organically farmed Yamadanishiki to register as layered umami backed by a pronounced, clean dryness.
Price information is only available in Japan.
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