A daiginjo from Shimazaki Shuzo in Nasu Karasuyama, Tochigi, brewed with Gohyakumangoku rice polished to 50%. The brewery, founded in 1849 and renowned as a pioneer of long-term cave aging in Japan, uses subterranean spring water from the foothills of Mt. Nasu for all its brewing. This expression represents the lighter, more delicate end of the Azumarikishi daiginjo range relative to the Yamada Nishiki-based cave-aged bottlings.
Price information is only available in Japan.
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