아마노토 준마이 다이긴죠 나츠타후유조

This Junmai Daiginjo from Asamai Shuzo in Akita is pressed in summer and stored through winter, an unusual aging approach that gradually mellows the sake while preserving the delicate fruity aromas of daiginjo fermentation. The brewery uses only rice grown within 5 kilometers of its Hiraka Town brewery, reflecting its deep commitment to local sourcing.