Yamada Nishiki from the Hyogo Prefecture special-A growing district is polished to an extreme 20% for this junmai daiginjo from Kato Kichihei Shoten in Sabae, Fukui. After pressing, it undergoes sub-zero ice-temperature aging for a minimum of five years, a process the brewery calls the foundation of its signature beauty and refinement, a sake that has been served at national state banquets.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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