Polished to 50%, this junmai daiginjo is released straight from the tank opening as mukaatsukameguchi namazake, capturing the vivid freshness of unfiltered, unpasteurized first draw. Okuda Shuzoten, founded in Daisen, Akita, during the 1670s, brews using Ou mountain range water and a proprietary house yeast called MS3.
Price information is only available in Japan.
No reviews yet. Be the first to review!
