A daiginjo from Konotomo Shuzo in Hyogo under the Tajima label at the chotokusen grade. Daiginjo sake requires rice polished to at least 50 percent and careful low-temperature fermentation to develop its signature delicate, aromatic profile. The Tajima sub-region of northern Hyogo provides cold winters and clean water suited to precision brewing.
Price information is only available in Japan.
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